Monthly Archives: January 2012

Julie and Grace’s Sewing Projects

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The girls finished their Sunday night sewing projects.  I have mentioned before that Mrs. Sally, the pastor’s wife is teaching the girls to sew.  The above picture is the dress Julie finished.

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This is Grace’s shirt.

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Look at the cute little label they made for Grace’s shirt.  I think they both did great jobs.   I wonder what their next project will be.

Enjoy your day and God bless.

Our Visit With The Horn’s

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We had a great visit with the Horn’s yesterday.  We were celebrating Mckenzie’s birthday.  They had the table decorated so pretty and cheerful.

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Best of friends! 

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Mrs. Vicki’s goats and chickens.

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While the kids played, Vicki showed me how to make a blue jean skirt out of old blue jeans.  I think it turned out really nice.

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I hope you all have a great evening.  Supper tonight is pork tenderloin roast, fried potatoes, corn and fresh baked rolls.  God bless.

Wednesday

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Monday afternoon the rain stopped and the wind really picked up.  The girls finished their outside chores and wanted to stay outside for awhile.  Do you see the two little dots in the distance?   Well, that’s them.   I took  these  this pictures from the house as they were walking the field. 

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They are never out without company.  The cats always follow them any time they walk outside.  I zoomed this picture in so you could see them better.

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And, of course, Shadow.  He would never dream of allowing them to be out of his sight.  I’m not sure why this picture turned out so dark but you can still see him. 

Yesterday was a beautiful day.  The girls and I were at Jessica’s.  The temperature at her house was in the 60’s so I know it was probably in the 50’s here.  I love this weather-makes me think about spring.  Today is supposed to be nice too and then rain is in the forecast.  The girls and I are going to the Horn’s today after school.  YEAH!  We are soooo looking forward to it.  Enjoy your day and God bless.

 

Honeybun Cake

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1 box yellow cake mix, 4 eggs, 3/4 cup oil, 8 oz. sour cream.  Mix ingredients, spread 1/2 of cake mixture in a greased 9 x13 cake pan.  Sprinkle 1/2 of the following mixture on top:

1 cup brown sugar mixed with 1 tbsp. cinnamon

spread remaining cake mixture on top sprinkle remaining brown sugar mixture on top and swirl with butter knife.  Bake at 350 degrees for 35 min or until done.    Glaze cake when cooled.

Glaze for cake:  2 cups powdered sugar, 5-6 tbsp evaporated milk, and 1 tsp. vanilla.

Ice

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Yesterday morning we awoke to this.  Ice was everywhere.  We think the fog froze as we had lots of fog.  It was slippery here but once we got on the road it was fine.  We awoke this morning to sleet.  YUCK!  Thankfully, the temps warmed up enough to melt the sleet before Hubby left for work.  The rest of the day so far has lots of rain and fog but no sleet.   The girls and I had planned on going to Sam’s today but we have postponed that trip until later in the week,  for just in case.    I do not want to take a chance on running into  slick roads.

We have  been doing school today and, of course,  a little house cleaning as well.  Supper tonight will be beef roast with potatoes and carrots and homemade rolls (which I better get busy making).  I will leave you all with one more picture.  This was taken yesterday about 5:00 p.m. while we were on our way to church.  Still a little icy with a little fog. 

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Enjoy your day and God bless.

 

 

Pumpkin Whoopie Pies

Ingredients

  •  1 stick butter melted
  • 1 cup packed light brown sugar
  • 2 large eggs, at room temperature, lightly beaten
  • 1 cup canned pure pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 teaspoons pure vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1-2/3 cups flour (I use 2/3 cup whole wheat and 1 cup all purpose)

Get ahead
Freeze the whoopie pies for up to three days.

Directions:

  1. Preheat the oven to 350°.
  2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
  3. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completelely
  4. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

I got this recipe from http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dessert-recipes/pumpkin-whoopie-pies

Pumpkin Spice Cake

1 pkg. (2-layer size) yellow cake mix
 
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
 
1 cup mashed cooked fresh pumpkin (I used store bought canned pumpkin)
 
1/2 cup oil (I used 1/4 cup oil and 1/4 cup applesauce)
 
1/2 cup water
 
3 eggs
 
1 Tbsp. pumpkin pie spice
 

HEAT oven to 350°F.

BEAT first 7 ingredients with mixer until well blended. Pour into 13×9-inch pan sprayed with cooking spray.

BAKE 32 to 35 min. or until toothpick inserted in center comes out clean. Cool completely.

SPREAD with  Cream Cheese Frosting;  Keep refrigerated.

Kraft Kitchens Tips

 
How to Cook Fresh Pumpkin
Cut a 4- to 5-lb. pumpkin in half with a large knife. Scoop out seeds and stringy fiber. Save seeds for roasting, if desired. Cut pumpkin into 1-1/2-inch cubes. Place pumpkin in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Reduce heat and simmer 25 to 30 min. or until pumpkin is fork-tender. Drain well; cool just until pumpkin is easy to handle. Remove peel. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in a food processor. Drain mashed pumpkin in sieve for about 20 min. to remove excess liquid. Store in refrigerator up to 5 days. Cooked pumpkin can also be frozen up to 6 months in resealable freezer-weight plastic bags.
Cooking Know-How
Mashed, cooked fresh pumpkin might have a higher moisture content than canned pumpkin purée. For best results, do not substitute canned pumpkin purée in recipes calling for homemade mashed cooked pumpkin.  (I used canned pumkin and it worked just fine)
 

Cream Cheese Frosting

For the Cream Cheese Frosting:

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar
  • In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluff

I got this recipe from Paula Deen at Food Network.  This makes a large amount of frosting.  To frost a 9 X 13 cake, I only make half the recipe.

 

Saturday

Today is a rainy day here in Floyd.  It was raining last night when we went to bed and still raining this morning when we got up.  I think it is supposed to rain most of the day.  Julie and Grace have been watching a young neighbor boy occasionally.  He will be coming over today while his parents go to a funeral.  I think it is good experience for them and gives them a little spending money of their own. 

I made several new recipes this week.  The first one was kielbasa with cabbage and noodles.  It was very good.  Last night we got really adventurous and made mexican rice with homemade flour tortillas.  I sauted kielbasa, onions, garlic and mushrooms to serve with the rice and tortillas.  We  ate our supper in the living room while watching a family movie.  The girls helped me with the tortillas.  There really were a lot of fun to make.  A little time consuming but fun.  We will definitely be making them and the rice again. 

Well, I wanted to share the recipes with you all.  We will be having homemade pizza for supper tonight using the pizza dough recipe I used last time.    I hope you all have a great day and God bless.

Homemade Flour Tortilla

I got this recipe from http://thepioneerwoman.com/cooking/2010/05/homemade-flour-tortillas/

Recipe: Homemade Flour Tortillas

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Ingredients

  • 2-1/2 cups All-purpose Flour
  • 2-1/2 teaspoons Baking Powder
  • 1 teaspoon Kosher Salt
  • 1/2 cup Lard Or Vegetable Shortening
  • 2 Tablespoons (additional) Lard Or Vegetable Shortening
  • 1 cup Hot Water

Preparation Instructions

Combine flour, baking powder and salt in a large wooden bowl. Stir together.

Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.

Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a tea towel and allow dough to rest for at least an hour.

Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.

When you’re ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a container. To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.

Helpful tips:

* Make sure the water you pour in is very warm.
* Allow the dough to rest, both after kneading and after forming into balls.
* Roll out very thin.
* Get the heat right on your stove: Too hot, and the tortilla will burn in spots. Not hot enough, and the tortilla will begin to crisp before you can get it to brown. I get my stove between medium and medium high heat; that seems to do the trick.
* Use a dark griddle or cast iron skillet to brown the tortillas.
* Cook just long enough to lightly brown the tortilla in spots; don’t cook too long or tortillas will crisp. You want them to be soft and pliable when you serve them.
* Finally: Have fun! And enjoy them. They’re absolutely scrumptious.