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Saturday, September 24, 2016

Use Up Those Bananas in Banana Banana Bread

You know those bananas that are speckled brown and the stores are selling super cheap just so they can sale them before they go bad?? You know the ones that grandma always kept for banana cookies or breads?? Well here is yet another great recipe for you to try.

Banana Banana Bread

2 c flour
1 t baking soda
1/4 t salt
1/2 c butter
3/4 c brown sugar
2 eggs
2 1/3 c mashed bananas

Preheat your oven to 350.

In a bowl, combine your flour, soda, and salt. (I always leave salt out of recipes!)

In a separate bowl, cream together your butter and brown sugar.

Stir in your eggs.
Mash your bananas.
Stir in your mashed bananas. (I didn't actually measure out the bananas - I just used what I have!)
Stir in your banana mixture to your flour mixture - just to moisten!
Pour batter into your greased pan. I used a pyrex dish because I don't have bread pans.
Bake for 60-65 minutes. This was for a bread pan. For my pyrex, it took about 23-25 minutes.
original recipe here

Reuse Old Formula Cans Into Table Top Essentials

Believe it or not you can make these stylish table top essentials pictured above from old formula cans.

To do so you will need
old washed out formula cans (labels removed)
- modge podge, double sided tape - your choice of adhesive
- scrapbook paper
- scissors/paper cutter
- embellishments (optional)

Start by:

Measure your paper to the height of your formula can. I lined up my paper and measured under and above the lips of the can. Use a paper cutter or scissors to cut your paper.

Be aware that a typical 12x12 paper will not go all the way around the can, you will need to cut an additional strip to cover where the paper will not reach. Use double sided tape to adhere the paper to the can Use paper and other embellishments to give your can more flair. .

You can of course use the cans for whatever you need 

Make and Share a Crispy Apple Treat

Fall in our family has always opened the door to apple time as well. My parents always took me and my siblings to the apple orchard where they would bring home what we picked and many more apples as well. You see apples would be our snacks, help make up meals and be offered in desserts as well. I continue the tradition of visiting the apple orchard but first will build up excitement as we make apple snacks, coloring sheets for days ahead of the trip These rice crispy apples made the list years ago and still are prepared to day Try them and enjoy

3 tablespoons butter
4 cups mini marshmallows
6 cups Rice Krispies cereal
10 drops red food coloring
6-8 pretzel sticks
1 green fruit rollup (I used green sour “Rip Rolls”)
parchment paper 
Ice cream scoop
Knife or cooking scissors

Step 1: Melt butter in a sauce pan over low heat. Add marshmallows and mix until melted.
Step 2: Remove from heat and stir in Rice Krispies. Add 10 drops of red food coloring. Mix until ingredients are well combined.
Step 3: Lightly spray an ice cream scoop with cooking spray and use it to scoop up Rice Krispies mixture. Place scoops on a piece of parchment paper. Tip: You can lightly spray your hands with cooking spray to form rounder, apple shaped balls.
Step 4: Break pretzel sticks in half and stick pretzels into each “apple”.
Step 5: Use a knife or kitchen scissors to cut leaves out of green fruit roll ups (adults only). Place leaves on top of each “apple”.
Will Make:
makes 12-15 

Punctuation Not only for the Day but a Life time of Reading

Have you ever wondered what reading would be like without punctuation's?? What if someone was attempting to leave an important note to ask another a question. Without a question mark would it be understood that way or would they consider it to be a statement?? A book that demands statements of others to be understood would be hard to understand without these little folks " " A reader of a decleration would run out of air for sure without comma's which allow a quick break or periods that halts the reader for longer time. What if it was something that was full of excitement without the exclamation mark!!! How could the excitement ever be contained. Likewise information hosted within brackets is not for everyone and ind contained as to let the reader in on extra information.

The world is need of  commas just take a look

Here is other great punctuation marks and great reasons, ways and times to use them

Friday, September 23, 2016

Corn Cob Painting

In our area right outside of town you will find corn fields. Many times after the farmers have harvested the fields they will allow one to glean the fields for any corn that may be left behind. While the corn is good for many things from squirrels to crafts one of our favorite things is corn cob printing. This is a great activity to do with your child. The dried corn on the cob offers a texture that when rolled in paint leaves a textured painting. 

You will need: 
•paper plates (for paint) 
•ears of corn (some stripped of kernels, some with kernels) 
•tempera paint 
•paper (large sheets if available)

Cover a table with newspapers as this can be quite messy We were able to find some long rolls of paper and that is always nice to use with projects like this. Dip the corn cob in paint, use cob roller style and simply roll the cob on the paper One fun thing to do would be to use different colors for different effects. Compare prints made by cobs with and without corn.

Herb Roasted Chicken It's Whats For Supper

Dark crispy skin on a super moist chicken breast!

I scored $0.59/lb chickens today...4 of them. While I figured out what to do with all those birds, I thought it would be a good idea to throw a whole one in the oven. It's fast prep and smells so good while it roasts. 

I've made this recipe from my Better Homes and Gardens cookbook plenty of times. And I've learned to change it a little bit:

  • The original recipe calls for melted butter which is supposed to get brushed onto the bird. Garlic is supposed to get rubbed onto the buttery skin and then the herbs go on. Sure, brushing warm butter onto a cold chicken works great! For about 0.1 second. That butter gets cold fast, which means you'll have flaking butter in some spots and gobs in others.  Most of it will wind up stuck to your brush. If you can manage to get the garlic to stick to that patchy butter, good for you. Good luck getting the spices rubbed on evenly.
  • Original recipe doesn't say anything about rubbing the spices under the skin. That's a crime. Period.
  • BHG also says to cook the bird at 375­°F the entire time. I've found that the skin just doesn't get as crispy as I like it that way and it drags out the cooking time, and sorta dries out the bird.
Check out what I did. Or click the link to view the recipe at BH&G.

1 5-lb whole chicken
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried basil, crushed
1/2 tsp ground sage
1/2 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp lemon-pepper seasoning or ground black pepper
Preheat oven to 425 degrees F.
Rinse the chicken including the cavity; dry with paper towels.

In a small bowl stir basil, sage, thyme, salt, and lemon-pepper seasoning into olive oil and garlic, making a saucy paste.

Loosen the skin over the breasts and pour some of the herb mixture in the pocket. Massage the skin to allow the mixture to get spread over the breasts. Spread the mixture all over the exterior of the bird and if any remains, pour it into the cavity. Twist wing tips under back. Place chicken, breast side up, on a rack in a shallow roasting pan.

Oil and spices all over the back...

and the front... 

And what's left goes in the cavity.

Roast, uncovered, for 15 minutes at 425°F. Reduce temperature to 375°F and continue roasting for 45-60 minutes or until drumsticks move easily in their sockets and chicken is no longer pink (165°F).
Remove chicken from oven. Loosely cover; let stand for 10 minutes before carving.  The temperature will rise while standing up to 170°F.

If you have a cutting board with a juice-catching trough built in, use it. The juices from my bird always wind up all over the counter and this time was no exception. What I need is something like this from Epicurious. 

This has been a reliable recipe and turned out well again. Roast chickens also give me an excuse to eat Stove Top stuffing. Mmm! I love that stuff!

Cost: chicken, which, at $0.59/lb was probably just over $3. I'll round up to $4 and assume that covers the oil, garlic and herbs. That means each serving of chicken is $1. One single dollar. 

Pizza Pasta Bake

Pizza Pasta Bake

Kids would love, love, love this. It's so much like eating pizza! However, for the adult pizza-lover, this is good only for times of pizza desperation.

Pizza Pasta Bake
adapted from AllRecipes

1-12oz package uncooked rotini
1/2 c chopped onion
1 14-oz jar pizza sauce
1 8-oz can tomato sauce
1/2 c milk
1 3.25-oz package sliced pepperoni
8 oz fresh mushrooms, sliced
1/4 c sliced black olives
1/4 c chopped Canadian bacon
1 c shredded mozzarella cheese

Preheat oven to 350°F. Bring a large pot of lightly salted water to a boil. Stir in pasta, cook for 8 to 10 minutes, until al dente, and drain.

In a skillet over medium heat, cook the Italian sausage and onion until sausage is evenly brown and onion is tender. Drain grease.

In a bowl, mix the pizza sauce, tomato sauce, and milk.

Stir in the sausage and onion, pepperoni, mushrooms, olives, and Canadian bacon.

Gently mix in the cooked pasta until evenly coated.
Transfer to a lightly oiled 9x13" baking dish.

Cover, and bake 30 minutes in the preheated oven.

Remove cover, top with cheese, and continue baking 15 minutes, until cheese is melted and bubbly.

Easy to put together, most of the time was essentially hands-free. As for flavor, sure it tasted like pizza, but I quickly tired of it. Pasta is not the same as a nice crispy-chewy crust.  A small-ish serving is plenty for the palate, so plan on having a nice salad and crispy bread to accompany. Kids, I'm sure, could gorge on this meaty, cheesy, pasta dish.

Will I make it again?  I'm not opposed, but won't go out of my way to do it.

  • tri-color rotini: $0.99
  • onion: $0.30
  • pizza sauce: $1.59
  • tomato sauce: $0.39
  • milk: $0.19
  • pepperoni: $2
  • mushrooms: $1.12
  • Canadian bacon: $2
  • cheese: $1
TOTAL: $9.58 or $1.60 for each of 6 ginormous servings.

Thursday, September 22, 2016

My Favorite Snacks

My favorite snacks will be my chosen theme to be included for the thirteen thursday meme.

  1. popcorn (seasoned best)
  2. caramels (these are great)
  3. taffy (candy lover)
  4. dinner mints (sweet stuff)
  5. chips (salty)
  6. jelly beans (sweet again)
  7. pretzels (salty)
  8. cheese crackers
  9. mini sandwiches
  10. slim jims
  11. beef jerky
  12. ritz crackers and cheese spread
  13. anything I can find in the kitchen (desperation)
want to list your chosen list of 13? Head over here

shared at
no rules weekend party

Fall Treat : White Chocolate Popcorn Treat

2 mini bags microwave popcorn - popped
1 cup fall colored sixlets (or any holiday variety)
1-1/2 cups white chocolate chips
1 (7oz) jar marshmallow creme
½ stick butter
Pop popcorn & empty into a large bowl
In a saucepan, mix butter & marshmallow creme over medium heat until melted
Remove from heat & pour over popcorn
Add white chocolate chips
Fold & mix together until well coated
While folding the mixture add your sixlets making sure they don't all sink to the bottom of the bowl
Allow to cool before transferring into parchment lined buckets
You can tie a little gift tag to the bucket handle for added cuteness.

shared at

The SHINE Blog Hop

How To Make A Canine First Aide Kit

Today is AKC responsible dog owner day. We as a family have 3 4 legged canine members. There is the oldest that is a jack russel, then her son that is fondly referred to as gray dog or wolf and then the third is my daughters chihua. Each of them have their own personality and to not know them like that is to not be a pet owner. Our dogs are as much a part of our family as anyone else is. We try to take the best care for them. This includes having a canine pet first aid kit. 

Do you have special members in your family as well?? Do you want to give them all you can. Perhaps you should consider making your own pooch a first aid kit packed with all the items that they need if an emergency comes up.

First on an index card create a medical record card that includes your pets name and your phone number. All medications and vaccination history should be included. Also include the name of the vet, what emergency vet clinic you prefer, and the number to the animal poison control center. 

Include in the kit:
  1. Gauze – For wrapping wounds or muzzling the injured animal
  2. Nonstick bandages, towels, or strips of clean cloth – To control bleeding or protect wounds
  3. Adhesive tape – For bandages. Do NOT use human adhesive bandages (eg, Band-Aids®) on pets For securing the gauze wrap or bandage
  4. Hydrogen peroxide (3%) – To induce vomiting. Always contact your veterinarian or local poison control center before inducing vomiting or treating an animal for poison
  5. Digital Thermometer – you will need a “fever” thermometer because the temperature scale of regular thermometers doesn’t go high enough for pets.  To check your pet’s temperature do not insert a thermometer in your pet’s mouth—the temperature must be taken rectally.
  6. Eye dropper (or large syringe without needle) – To give oral treatments or flush wounds
  7. Muzzle (in an emergency a rope, necktie, soft cloth, nylon stocking, small towel may be used) – To cover your pet’s head.  If your pet is vomiting, do not muzzle it!
  8. Leash –  To transport your pet (if your pet is capable of walking without further injury)
The next time an emergency comes up you can rest assured that you will be prepared.

Beverly Hillbillies Baked Beans


3 16 oz. cans pork and beans
1 lb. hamburger, browned
 onion, chopped
1/2 green pepper, chopped
1 10 oz. can Rotel tomatoes
1 teaspoon yellow mustard
3/4 cup brown sugar 

Combine all of the ingredients in a large bowl. Pour into a greased casserole dish or a 9"x13" pan. Bake at 350 degrees for 1 1/2 hours or until hot and bubbly. Yields 8-12 servings.

shared at

Alison Tiemeyer

Pressing Leaves

While the leaves on the trees are still mostly green here in our area soon they will be changing beautiful colors of fall. My grandmother loved the fall season and the beautiful colors that God provided for us. One thing that she often did was practice the age old art of pressing leaves. To begin with she would take a fall walk and look at all the beauty that the leaves provided. She then would choose just the right leaves according to her sense of sight that she would press. These leaves may have been picked up off the ground or selected off the trees. 

After selecting leaves to dry the next step is to dry them. Take two sheets of newspaper and place on either side of the leaf. Then Stack inside of heavy books. These leaves should stay place for at least 24 hours. 

Now the pressing takes place. The leaves should be placed between two sheets of wax paper. An iron on medium heat should be used to slowly iron over the entire leaf. Press for about 10 seconds. Repeat for each leaf that you desire to press. Let the leaves cool for a bit. You can use these pressed leaves in a variety of ways

Idea Box Thursday Link Up

also shared here

Enjoy a Head Start To Fall with Pumpkin Bread

I love easy to make recipes and this one starts with a mix so you have a head start. Pumpkin to me is one of the greatest flavors of fall so this bread gives us all a slice of fall. I hope you enjoy

1 2-layer-size package yellow cake mix
1 cup canned pumpkin
1 cup mashed banana
1 teaspoon ground cinnamon
1/2 of an 8-oz. pkg. cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla

Mix cake mix according to the directions on the box, omitting water, and adding the pumpkin, cinnamon and bananas. Spoon into one sprayed 9-inch loaf pan or 4 5-inch loaf pans. Bake at 375 degrees F for 50 minutes for 9-inch loaf or 30 minutes for 5-inch loaf or until a toothpick inserted in the center comes out clean (cover with foil the last 10 minutes if loaves get too brown).
In a medium bowl combine the cream cheese and butter with an electric mixer until creamy. Stir in the vanilla, and then gradually mix in the powdered sugar. Let the pumpkin bread cool completely and then frost. Chill tostore.

Nutty Pumpkin Chip Cookies

Nutty Pumpkin Chip Cookies
vegan, makes 18-22 cookies 

1 1/4 cups rolled oats
1 1/4 cup whole wheat or spelt flour (subbing optional)
1 cup sugar, organic
1 tsp salt
1 tsp cinnamon
1 Tbsp baking powder

1/3 cup water + 1 tsp flax seeds + 1 tsp chia seeds* (flax/chia egg)
1/2 tsp vanilla extract
1 cup pumpkin puree (canned or homemade - unsweetened)
1 tsp cider vinegar
2-4 Tbsp virgin coconut oil (unrefined), melted (or sub veggie oil)

* seeds - you can choose just one seed if needed

1/2 cup pecans (or walnuts)
3/4 cup vegan chocolate chips


1. Preheat oven to 375 degrees.

2. Add dry ingredients to large mixing bowl. Stir in wet ingredients. Fold in the “fold ins” until the dough starts to form. into a moist ball.

*flour note: you can substitute with a wide variety of flours - note that you may need to modify liquid to flour ratio just a tad depending on your variety. White flours may need a splash less liquid that heartier flours like whole wheat.

3. Place dough in the fridge or freezer until it firms up a bit - usually 15 minutes will do it.

4. Spoon cookie dough or roll into balls and place onto parchment paper lined or coconut oil greased baking sheet(s).

5. Bake at 375 for about 12 minutes – more or less depending on cookie size and how chilled your dough was. cookies will bind a bit as they cool - so once the edges being to slightly firm up and brown, the cookies are done.

recipe source here

Chili Pasta Skillet It's Whats for Supper

Chili-Pasta Skillet

1 lb lean ground beef
3/4 c chopped onion
1 15-oz can red kidney beans, black beans, or red beans, rinsed and drained
1 14.5-oz can diced tomatoes, undrained
1 8-oz can tomato sauce
1/2 c dried elbow macaroni (2 ounces)
2 to 3 tsp chili powder
1/2 tsp garlic salt
1/2 c shredded Monterey Jack or cheddar cheese (2 ounces)

In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat.

Meanwhile, mix together beans, undrained tomatoes, tomato sauce, uncooked macaroni, chili powder, and garlic salt. Combine drained beef and bean mixture in skillet.

Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until macaroni is tender, stirring often.

Remove skillet from heat; sprinkle mixture with cheese. Cover and let stand about 2 minutes or until cheese is melted.

It's fast, cheap and easy.  It doesn't taste too bad either.  I wouldn't want to have it regularly as it would get boring quite quickly, but it works in a pinch.  A good go-to for nights when you have no idea what the hell is for dinner.

Cost: let's assume $3 for beef, $1 for beans, and $1 for everything else.  That makes the total $5 or $1.67 per serving.