1 cup Oatmeal (process to make powder)
1 cup Epsom Salt
1 Tablespoon each Lavender Buds, dried Chamomilla, dried Lemon Balm
Crush enough berries to make one cup
Combine sugar and corn starch.
In heavy sauce pan, add crushed berries, water, and sugar/cornstarch mixture. Cook over med/high heat, stirring constantly with a wooden spoon, until the mixture boils.
Reduce heat to low and cook 2 minutes... keep stirring!
When mixture is translucent and thick, remove from heat and add 1T of butter. Stir until melted.
Let mixture cool.
Add a light layer of cooled mixture to the bottom of the cooled pie crust. Layer whole strawberries on top of the mixture. (you can cut the strawberries, but the pie will get watery faster because the juices will come out of the berries). add the remainder of the cooked mixture and top with strawberries. Refrigerate. Serve cooled.
Can be served with whipped topping, but I don't think it needs it!!
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Remove 2 T of sugar from the cup of measured sugar and mix with the cinnamon; set aside. Sift together remaining sugar, flour, baking powder, and salt. Add egg, vanilla, and cream; beat for 2 minutes or till light and fluffy. Pour into greased 8" square pan. Sprinkle rhubarb evenly over batter. Bake in a 375 degree oven about 45 minutes or till cake is nearly done. 5 minutes before cake is done, sprinkle with sugar-cinnamon mix. Bake until done.
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Measure out cereal into a large bowl.
Melt chocolate chips, butter and peanut butter on medium heat until smooth.
Remove from heat and pour over cereal.
Mix completely until all pieces of cereal are covered, being mindful of not crushing the cereal. I like to use a rubber spatula to stir so I can scrape the bowl as I stir.
In gallon size zip top bag, add one cup powdered sugar.
Spoon coated cereal into bag.
Add additional cup of powdered sugar to bag and seal. Do not squeeze out additional air before sealing. This makes it easier to mix.
Shake bag until all pieces are coated with powdered sugar.
Pour onto cookie sheet with sides to cool.
Try not to eat all of it in one sitting!! Fun to make with kids.
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8 ounces angel hair pasta, cooked and drained (we use bow tie pasta)
DIRECTIONS:
*In a large saucepan, melt butter over low heat. Add the minced garlic and cook for about a minute.
*Add tomatoes and 3/4 cup of chicken broth. Increase heat to medium and bring mixture to a boil. Reduce heat and simmer uncovered, for about 10 minutes.
*Add cream and bring to a boil again, stirring frequently. Simmer over medium heat until sauce is thick.
*Sprinkle salt and pepper over both sides of chicken. Heat the olive oil in a skillet, then add chicken and sauté until chicken is no longer pink inside. (About 4 minutes each side should do it.) Remove chicken from skillet, drain fat from skillet.
*In the same skillet, stir 1/4 cup chicken broth with the pan juices, and bring to a boil; reduce slightly and add to the cream sauce; stir in basil. Serve chicken atop the pasta, coat with the cream sauce.
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1/2 cup softened butter
2 eggs
1 teaspoon vanilla extract
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup sour cream
2 cups fresh (or frozen, thawed) blueberries
Crumb Topping:
1/2 cup brown sugar
1/4 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup softened butter
1/2 cup flour
For the muffins, chop up the dried lavender. Add lavender to sugar, and using your clean hands, mix lavender into the sugar. Add the softened butter and blend well. Add eggs and vanilla extract. Stir until combined.
In another bowl, sir together flour, baking powder, and salt. Add the sugar mixture, milk, and sour cream. Stir until a soft batter forms. Fold in blueberries. (To help prevent blueberries from sinking to the bottom of the batter, toss them in some flour before folding them in to the batter.)
In small bowl, blend together all the ingredients for the crumb top. Mix to a very crumbly consistency. Evenly distribute the muffin batter among 12 muffin cups with liners, then generously top with the crumble topping.
Bake at 350°F for 25 minutes or until a toothpick inserted in the center comes out clean.
Mix 1 Pkg Pistachio Flavor Instant Pudding mix (dry) with 20 can of crushed pineapple-juice and all.
Fold in 1 cup marshmallows and half a container of Cool Whip topping- or more depending on how creamy you like it. Chill and enjoy!
]]>salt and pepper to taste
Combine all ingredients in a bowl and toss well.Refrigerate at least 20 minutes before serving.
]]>6 Tbs cold butter
Filling4 large eggs
Preheat oven to 350 degrees. Lightly coat 9x9 pan with cooking spray.
In bowl mix dry crust ingredients. Cut in butter until butter is pea sized. (I use a pastry blender, but two knives will work too) Mixture will be crumbly.
Pat crust into prepared pan. Press firmly. Bake for 20 minutes or until golden brown.
While crust is baking, mix together filling ingredients. A wire ship works great for this. Mix until blended and pour over baked crust.
Reduce oven heat to 325 degrees and bake 30 minutes or until center doesn't wiggle when you move the pan. Center should have a firm crust on top.
While crust is baking, mix together filling ingredients. A wire ship works great for this. Mix until blended and pour over baked crust.
Reduce oven heat to 325 degrees and bake 30 minutes or until center doesn't wiggle when you move the pan. Center should have a firm crust on top.
]]>Red chili flakes for a kick if you like
1 1/4 c sugar
2 C water
Simmer in pan and stir until sugar is dissolved.
Cool to room temperature.
½ pound of strawberries cleaned, stems removed, and pureed
1 ½ c fresh squeezed lemon juice ( 6-8 lemons)
4 c water
Add strawberries and lemon juice to cooled syrup mixture. Add additional water to taste. Stir and cool.
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My mom is the best at making desserts! I can't remember a time when she didn't some sweet goodness prepared.
29 oz can sliced peaches with the juice
(Our grocery store only had the 15 oz cans in lite syrup so used 2)
1 box dry cake mix (butter pecan, white or yellow)
½ c butter (works better melted)
1 c flaked coconut
1 c chopped pecans or other nut
Heat oven to 325 degrees.
Layer ingredients in order listed in 9x13 baking pan. Bake 55-60 minutes. Let stand at least 15 minutes before serving. (or not if you just can’t wait!) Serve warm with a big scoop of ice cream.
]]>Coming in contact with poison ivy is NEVER fun, but try this recipe for some relief.
In a small bowl mix:
1 Tablespoon Calamine Lotion
1 Tablespoon Rubbing Alcohol
1 Tablespoon Hydrocortisone Cream
Test on your skin to make sure there are no adverse reactions. If no adverse reaction, apply a thin layer to affected areas up to every 8 hours. This contains hydrocortisone cream, which is a steroid, so follow the advise on the cream you are using for reapplication of this recipe.
Use only if you are sure the rash is due to poison ivy or poison oak, rash is mild, and is only of a small portion of your skin. If your reaction to the poison ivy/poison oak is causing breathing issues, swelling on your face, fever, or rash is on most of your body,
BE SMART AND SEEK MEDICAL HELP IMMEDIATELY!!!
]]>If you prefer not sharing your beer with slugs, try this instead for your slug traps.
2 tsp Flour
2 tsp Sugar
1 tsp Yeast
2 cups Water
Mix until dissolved. Place in shallow pan or bury an open cup, 3/4 full with the bait, in the ground.
Remove over indulged slugs daily.
]]>Baking soda is a gardener’s best friend. Use it to help prevent powdery mildew.
1 Tablespoon Baking Soda
1/2 teaspoon Liquid Soap
1 Gallon Water
Mix and place in spray bottle. Mist all around the plant and on the underside of the leaves.
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Ingredients: