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Saturday, February 22, 2020

Irish Potato Soup



2 tablespoons of Irish butter
2 medium sized onions
3 large potatoes, washed & peeled
1 cube chicken bouillon
2 cups of milk
1 clove garlic, crushed
1 teaspoon dried parsley
3 pieces of celery, chopped
1 pinch ground black pepper & salt
1 ½ cup of grated cheese

Thinly slice the onions and potatoes and add to a pan with melted Irish butter. Add the chicken bouillon, celery, dried parsley, garlic and season with salt & pepper. Cover the pan allowing the vegetables to soften under a low heat, do not let them brown. Add milk and mix until soup becomes thick then stir in cheese until fully melted. Serve piping hot with a few slices of buttered bread and enjoy. Irish potato soup is extremely cheap and easy to make which makes it a great dish to cook and serve to family and friends.'

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Friday, February 21, 2020

help our feathered friends


Our heavenly father takes care of us as he takes care of all that he loves. In return it is up to us to help take care of nature. Here is a great way to take care of the birds





1/2 cup shortening
1/2 cup peanut butter
1/2 cup flour
2 cups cornmeal

Combine all ingredients until well-mixed. I used my hands. Feel free to add some sunflower seeds, nuts, dried fruits, anything your birds might like!
There are many ways to serve this treat! We have a board attached to a pole, but you can also smear it right onto the tops of your bird feeders, or even onto the branches of a tree or bush. Or, add chunks of it to a tray feeder. The options are endless

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Make Your Own Tortilla Chips

Making your own tortilla chips to your own can easily be done and may save you a bit of money in the long run. Whether you bake or fry the chips is left up to you and your taste buds. To make you will need about 1 cup of oil, more or less depending on the amount of chips you want to make. You will also need some corn tortillas, no need to go super fancy here. Each tortilla will make up to 6 chips so a pack of 12 tortillas will make up about 72 chips. Sounds like a great snack for a couple of snackers and an easy way to make them up 





To start with have your tortillas dry out a bit by leaving them on the counter for a few hours. You will find this will make it easier for them to be worked with. This can also be done by baking the tortillas in the oven on baking sheet at 350 degrees for 5 minutes or 200 degrees for 10 minutes or by microwaving them in a single layer on paper towel for 30 - 60 seconds However be careful to crisp not to dry out

Cut tortillas in 6 pieces 




Pour 1/8 to 1/4 inch oil into a skillet. Heat oil on medium 350 degrees. The oil should be hot but not smoke Have a large platter lined with paper towel Place chips in single layer into skillet Chips should not touch and all sides should be coated with oil. Fry for 2 minutes or til chips start to change color and are firm




Remove chips from oil using a slotted spoon or tongs. Drain on paper towel lined plate. Season with your choice of seasoning Cover with towel to keep warm




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St. Patrick Day Puppy Chow #recipe



4 1/2 cups Rice Chex® cereal
1/2 cup white chocolate chips
1/4 cup peanut butter
2 tablespoons butter
1/3 cup powdered sugar
1/4 cup green candy-coated chocolate candies
1/4 cup Lucky Charms Marshmallows

Place cereal in a medium sized bowl and set aside.
In a small microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High for one minute and then stir until melted and smooth.
Pour peanut butter mixture over cereal and stir until evenly coated.
Place half of the cereal mixture in a seal-able food storage bag  and add the powdered sugar.
Shake the bag until well coated then spread the cereal out on a baking sheet and allow to cool for 15 minutes.
Stir in green food coloring into the other half until you achieve an even bright green color.  Spread the cereal out onto another baking sheet and allow to cool for 15 minutes.
In serving bowl, mix both cereal mixtures along with the chocolate and marshmallows.
Store the muddy buddies in an airtight container.

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Thursday, February 20, 2020

Make Your Dog Up A Special Treat

Offer your 4 legged friends some love. These dog biscuits are easy to make up and your best friend with 4 paws will love them. Make it the favorite treat by adding your own personal flavor choice that your dog loves. Try peanut butter, ground chicken, bacon bits, cheese or even some flavor extract



½ cup warm broth
2 cups whole wheat flour (or substitute) plus a little more for rolling
1 egg
1 tsp bacon fat or peanut butter (optional)
1-2 tbs crumbled bacon or cheese (optional)

Preheat the oven to 350 degrees and prepare a baking sheet with cooking spray or parchment paper.
Mix all the ingredients together and form a firm dough. Roll out on a floured surface ½ inch thick. Cut into strips or use a bone cookie cutter to form biscuit shapes.
Bake for 30-35 minutes or until lightly golden. Store at room temperature for up to 7 days or in the refrigerator for 2 weeks.

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Yummy Cream Puffs #Recipe

Cream Puffs



Pastry:
1 1/3 cup water
1 stick butter
1 1/4 cup flour
3 eggs

Filling:
1 cup whipping cream
2 Tbsp powdered sugar

Chocolate Icing:
1/2 cup Semisweet Chocolate, chopped
3 Tbsp cream

Preheat oven to 400 degrees
Heat water and butter in small pot until it just comes to a boil
Add flour to the pot all at once and stir until incorporated, continue stirring for 1 minute or until film starts to form on the bottom of the pot (about 1-2 minutes)
Add eggs 1 at a time and combine completely before adding next egg.
This will form a very soft dough that you drop by tablespoonful onto a parchment sheet lined cookie sheet
Cook for 23-26 minutes at 400 degrees until very light golden brown
Do not open the oven to check the puffs or they will fall, use the window to get an idea of color.
After the pastry comes out of the oven let them cool completely before assembling.

Prepare filling by whipping cream until soft peaks form, sift in powdered sugar and whip additional 5 seconds

Place chocolate in microwave for 15 seconds
Add cream, microwave for additional 15 seconds
Mix well, microwave in additional 15 second intervals, if needed until you can stir it until smooth.

To assemble:
Slice open
Top with dollop of whip cream
Dip top in chocolate and nestle on top of whip cream


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Wednesday, February 19, 2020

Chocolate Chip Cheesecake



CRUST
1 1/2 c. graham cracker crumbs
2 T. sugar
1/3 c. butter, melted
CREAM CHEESE LAYER
8 oz. cream cheese, softened
1/3 c. sugar
1 egg
1 t. vanilla
1 T. grated orange peel
TOPPING
1 c. walnuts or almonds, chopped
1 c. chocolate chips
2/3 c. flaked or shredded coconut

Preheat oven to 350 degrees. In medium bowl, mix graham cracker crumbs, 2 T. sugar, and melted butter. Press evenly into 9 x 13" pan. Bake 7 to 8 minutes.


In medium bowl, place cream cheese, 1/3 c. sugar, egg, vanilla, and orange peel. Use mixer to blend. Spread evenly over baked crust.


In small bowl, mix nuts, chocolate chips, and coconut. Sprinkle over top, pressing in lightly. Bake 25 to 30 minutes, until golden brown.

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Peach Bavarian Jello #recipe



1 can (16 oz.) sliced peaches
2 pkg (3 oz each) peach gelatin
2 cups boiling water
1/8 tsp. almond extract
1 carton Cool-Whip - thawed
Additional peaches, optional

Drain peaches, reserving 2/3 cup juice. Chop peaches into small pieces; set aside. In a bowl, dissolve gelatin and sugar in boiling water. Stir in reserved syrup. Chill until slightly thickened. Stir extract into whipped topping; gently fold in gelatin mixture. Fold in peaches. Pour into a 6-cup mold (spray with Pam). Chill overnight. Unmold; garnish with additional peaches if desired. Yield: 8-10 servings.

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Vegan Corn and Tomato 15 Bean Soup



1 package 15-bean soup mix
1 15-oz. can tomato sauce
1 onion, chopped, or 1/4 cup dehydrated onions
1 vegetarian bouillon cube
1 can corn
2 tsp salt

For garnish:
3 avocados, diced
3 tomatoes, diced
1 cup chopped cilantro
Tortilla chips

Directions:

Step 1: Open package of 15-bean soup into a large bowl and fill bowl with water.  There will be a seasoning packet along with it. Throw it away, as it is full of MSG. Soak beans overnight to decrease the gas-producing properties.

Step 2: In the morning, drain soak water off, then pour beans into a large pot and cover with 2 quarts of water. Add tomato sauce, onions, and vegan vegetable bouillon cube and bring to boil.

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Tuesday, February 18, 2020

Penne Pasta Utility Meal

                                                                  Utility Belt Penne



This is a great dish to fix because most likely it will be a utility meal where all you need you all ready have.

Start with some olive oil. Add some chopped onion of any kind, yellow, green, sweet. Saute for about two minutes. 
Add a couple of cloves of sliced garlic, and a couple of sliced anchovies. Saute for another minute. Add four or five Roma tomatoes, chopped, or a can of stewed tomatoes, or a can of chopped tomatoes. Add some hearty shakes of dried Italian herbs, stir, and cook down for a minute or two. Add salt, but only a little because there is plenty in the anchovies and capers and cheese, and pepper to taste. Add a pinch of sugar if you feel like it.

Add a cup or two of chicken broth. It's better if you make your own, but canned is fine. Add a glug or two of wine, red or white, whatever you have on hand.


Bring to a simmer, and add a couple of handfuls of penne pasta. Yes, I know you're supposed to cook it separately, but why dirty another pan, especially when the pasta will soak up all that lovely broth you're putting together?


Bring back to a simmer and let cook for twelve minutes, or until pasta is al dente. Feel free to test, you'll know it when you bite into it.


Just before serving, toss in a tablespoon or so of capers. Garnish with parmesan, the good stuff, the stuff you should always have on hand, and serve.


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Chocolate Cherry Brownies



Brownies:
4 squares unsweetened baking chocolate
1 C butter
4 eggs
2 cups sugar
1 tsp vanilla
1 1/4 C flour
1/2 tsp baking powder
1/4 tsp salt

Frosting:
3 C powdered sugar
4 T butter, softened
1/4 to 1/2 tsp. cherry flavoring oil (Lorann)
1-2 Tbs milk 
1-2 drops red food coloring, if desired

Chocolate Glaze:

1 cup semi-sweet chocolate chips (Ghirardelli)
4 Tbs real butter
3-4 drops cherry flavoring oil

Preheat oven to 350 degrees. Line a 9×13 inch pan with foil making sure the foil extends over the edges by at least one inch.  Lightly spray with non-stick spray and set aside.

Chop both unsweetened chocolate and two sticks of butter into chunks and place together in a microwave safe bowl.  Microwave in 30 second intervals, stirring in between, until just melted and smooth.  Set aside to cool, stirring occasionally. 

With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes.  While egg mixture is beating, measure out flour and combine with baking powder.   While mixer is running, slowly add melted chocolate and beat to combine.  Turn beater speed to low and add in flour by spoonfuls.  Mix just until combined.  Pour batter into prepared pan and bake for 25-35 minutes or until a knife poked in center comes out clean.

Cool completely on a metal rack. When brownies have cooled to room temperature, prepare frosting.  Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy.  Add more milk by teaspoonful as needed.  Spread frosting evenly over brownies and then place brownies in fridge to chill. 

While brownies are chilling prepare chocolate glaze.  Place chocolate chips and 4 tablespoons butter in a microwave safe bowl.  Microwave in 30 second intervals, stirring in between, until just melted and smooth.  Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer.  Return pan to fridge to cool.  When chocolate has hardened, use edges of foil to remove entire brownie from pan.  Cut into squares and serve.


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Monday, February 17, 2020

Potato and Leek Casserole #recipe

A member of the onion and garlic family are known as leeks. In the United States, leeks are grown in California, Michigan and Virginia. To me, leeks look similar to green onions or scallions to me. 



Leeks are a winter veggie that packs with them many benefits. Individuals that eat leaks have been shown to have lower cholesterol levels as well as stabilized blood sugars. . Leeks may also help reduce the risk of prostate, colon and / 0r ovarian cancer. In addition, leeks are a good source of B6, C, folate and iron.However, leeks have their own drawbacks because they have shown to cause kidney and gallbladder issues. 

Leeks can be used in a number of different ways A few of my favorites include using them in soup and salad recipes. 

         Potato and Leek Casserole 





  • 1garlic clove, cut in half
  • 1tablespoon extra virgin olive oil
  • 1pound leeks, white and light green parts only, cut in half lengthwise, sliced and rinsed of sand
  • Salt and freshly ground pepper
  • 1teaspoon cumin seeds, lightly toasted and crushed in a mortar and pestle or a spice mill
  • 2pounds russet potatoes or Yukon golds, peeled if using russets, scrubbed if using Yukon golds, and sliced 1/4 inch thick
  • 3ounces Gruyère cheese, grated (3/4 cup, tightly packed)
  • 2 1/3 cups low-fat milk

  • Preheat the oven to 375ºF. Rub the inside of a 2-quart gratin or baking dish with the cut side of the garlic clove. Brush lightly with olive oil. Heat the remaining olive oil in a wide, heavy nonstick skillet over medium heat and add the leeks. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and freshly ground pepper to taste and stir in the crushed cumin seeds. Stir together for half a minute and remove from the heat. Place the potatoes in a large bowl and season generously with salt and pepper. Add the leeks mixture and half the cheese, and toss together. Arrange in the baking dish in an even layer. Pour in the milk. Place the baking dish on a baking sheet and place in the oven.
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The Car Named After A World Famous Driver



You may think that the car looks a bit sporty, fancy and maybe even classy. Most will recognize the car is a Ferrari but are you aware of how the car got its name??



Enzo Ferrari love for racing began early when he was just a boy. He had first learned about racing from his father in Bologna Italy. At the age of 21 Enzo made his racing debut. In 1929 Enzo Ferrari would start building the Ferrari car company but the first road car would not come about til 1947.



Headquartered in Maranello Italy and later in Modena the company remained strong even after being bombed during the War. In 1963 Ford tried to purchase the Ferrari car company for $18 million but the deal ended when Ford declined to allow Enzo to be in total control of the racing program.



The logo used by Ferrari had also been the symbol for the flying ace in the Italian air force during WWI Count Francesco Baracca. Ferrari will go down in history as a world wide known racer and his company. In 1988 he passed from the pages of history due to kidney disease

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What the Bible says about Love

Having just celebrated one of the famous days of love that of Valentines Day I thought it would be a great time to look at what the bible says of how we are to treat each other.


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Stuffed Cabbage Rolls



Our family has only 7 members currently. That may not be small but when you had 13 at one time that is a lot less to me. Our menu this week will include the recipe that we are sharing as well as

chuck wagon steaks, gravy and potatoes
beef and noodle with rolls
chicken alfredo with garlic bread
roast with potatoes and veggies
hungarian goulash


what will you be having






1 medium head cabbage
   Filling
1-1/4 pounds lean ground beef (or combination lean ground pork and beef)
1/2 cup uncooked long grain white rice, cooked according to package directions (about 2 cups cooked)
1/2 cup finely chopped onions
2 teaspoons lemon juice
1 teaspoon dried marjoram leaves
1 large egg, lightly beaten
Salt and pepper to taste
  sauce
1 tablespoon butter
1 tablespoon canola or other vegetable oil
1 cup finely chopped onions
1 can (14.5 ounces) whole tomatoes, crushed with fingers, and juices
1 can (8 ounces) unseasoned tomato sauce
1 teaspoon brown sugar
Juice of a small lemon
Salt and pepper to taste
Pinch of cinnamon
There are several techniques for blanching the cabbage leaves. I prefer to cut the bottom of the stems of the outer leaves, gently remove them from the head, then cook 3 or 4 at a time in lightly salted boiling water until tender, about 4 minutes. When I get to the inner portion of the cabbage where the leaves are too tight to remove without ripping, I immerse the remaining head into the water and remove the outer leaves as they become loose. Separate the cooked leaves on a clean towel so they can drain and cool quickly.
To make the filling, place the ground beef in a medium bowl. Add 1-1/2 cups of the cooked rice, reserving any remaining rice for assembly, and the remaining filling ingredients. Mix well with hands until all is combined. (To taste for seasoning, take a small piece of the mixture and cook in a skillet or in the microwave.)
To make the sauce, heat the butter and oil in a medium saucepan over medium-high heat. Add the onions and sauté until just starting to brown. Add the tomatoes, sauce, brown sugar, lemon juice, salt and pepper. Reduce heat to medium; cover and simmer about 10 minutes. Add the pinch of cinnamon and taste for seasoning.
Preheat oven to 350° F. To assemble, first cut a vertical slit in the thick portion of the leaves so they will roll easily. Starting with the largest leaves, place about 1/4 cup of filling at the thick end. Start to roll, tucking in the sides as you go. Roll as tightly as you can. This will make about 16 rolls, depending on the size of the leaves. When you have used up all of the filling, take the remaining leaves and lay them on the bottom of a baking dish or roasting pan large enough to hold the rolls in one layer. Top with the remaining cooked rice. Spoon just enough of the sauce over the layer to moisten. Place the cabbage rolls, seam-side down, in rows on top of sauce. Pour the remaining sauce over all. Cover the baking dish tightly with foil. Bake for about 1 hour or until hot and bubbly.

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