4 cups peeled and diced potatoes, 1/2 cup minced onion, 2 cups chicken stock or one 13 3/4 oz can chicken broth, 1 tsp salt, 1/2 tsp celery salt, 1/8 tsp. pepper and 2 cups milk.
Put all ingredients except milk in sauce pan and simmer until potatoes are done. Add milk. Soup may be thickened with a flour and milk mixture.
1/2 cup shortening, 1/2 cup butter, 3 cups self rising flour, 1 cup packed brown sugar, 1/2 cup sugar, 2 eggs, 1 tsp. vanilla, 2 cups chocolate chips. Bake at 350 degrees for 10-12 min. or until done.
Homemade Chocolate Frosty
Makes 1 quart
2 cups whole milk
1/2 cup (4 ounces) chocolate syrup
1 (7 ounce) can sweetened condensed milk
1/2 cup heavy cream
1/2 teaspoon pure vanilla extract
Whisk together the milk, chocolate syrup, and condensed milk, and refrigerate until chilled, at least one hour. In a separate mixing bowl, beat the heavy cream and vanilla until soft peaks just begin to form. Refrigerate until ready to use.
Pour the chocolate milk mixture into the bowl of the ice cream maker and freeze according to manufacturers instructions (about 15 – 20 minutes in my Cuisinart). Once the ice cream is thick, turn the maker off, remove the paddle, and fold in the chilled whipped cream until it is completely incorporated.
Serve immediately, or transfer to a covered, freezer-safe container and freeze. (If freezing, let ice cream soften a few minutes before serving; you want it to be the consistency of a milkshake.)
I got this recipe from http://www.thekitchn.com/restaurant-recipe-homemade-chocolate-frosty-171084
Homemade Berry Ice Cream
2 cup cream
2 cup milk
2-3 cup mashed strawberries
1/2 cup honey or 1 cup sugar
1/4 cup strawberry jam (optional for greater berry flavor)
Blend all together. Pour into ice cream maker. Freeze according to ice cream maker’s directions. Substitute fruit of your choice for strawberries. Ex. cherries, peaches, etc.
I got this recipe from http://homejoys.blogspot.com/2012/06/homemade-strawberry-ice-cream.html
Strawberry-Rhubarb Hand Pies
3/4 cup diced strawberries
3/4 cup diced rhubarb
1 T cornstarch
2 T sugar
2 1/4 cup flour
1/4 tsp salt
1/4 cup sugar
1/2 cup butter
1/4 cup lard or shortening
3 T cold water
Toss the finely diced fruit with cornstarch and 2 T. sugar.
Mix flour, salt, and 1/4 cup sugar. Cut in butter and lard. Stir in water. Knead slightly. Roll out the dough and cut with a biscuit cutter (about 2 1/4 inch).
Spoon a teaspoon or two of fruit filling in the center of the dough circle. Dampen the edges of the dough with water and top with another dough circle. With a fork, crimp the edges. Cut a slit on the top. Optional: You may brush tops with beaten egg and sprinkle with sugar.
Bake at 375 for 20 minutes or until lightly browned. Eat warm or at room temperature. These are best eaten in a day or two.
I wanted to share with you all my lastest yard sale find. I love these old books.
Grace had a mishap with her glasses and we had to go get them repaired yesterday. A startled chicken flew up from the roost and hit her glasses. It messed up her nose piece. On the way to Wal-Mart I noticed a yard sale sign. Well you know, it is so hard to pass up yard sales. I am so glad I stopped. I got these books for 10 cents a piece.
I just love the pictures and the stories in these old readers. I have several of them. Look, they even have a dictionary in the back.
I know my girls are way past these books but I still love them.
A picture just for fun. This little lady seems to be an escape artist. She manages to get out of the fence almost every evening. We looked out the window the other day and she was sitting here on the bench just resting. All our animals seem to love this bench.
Well, I better go. Our VBS starts tonight. Enjoy your evening and God bless.
1 cup rhubarb chopped fine, 1/2 stick melted butter, 1 cup sugar, 2 tbsp. cornstarch, 2 eggs beaten, 1 pie crust. Combine all ingredients. Pour into pie crust. Bake at 350 degrees appox. 35 min.
Chop 5-6 Roma tomatoes,1 small onion and 1/2 cup fresh Cilantro. Mince 2 seeded Serrano or Jalapeño peppers and 1 clove of garlic. Add 2 tbsp. freshly squeezed lime juice and salt and pepper to taste. Mix everything together and let sit overnight for flavors to meld.
I thought I would show you all another picture of the roses in the tree. I took this one this morning looking down from the girl’s bedroom window. They have really looked beautiful this year.
We are still working on school as we took about a month break before and during vacation. We only lack 10 more days if we do double lessons every day. Then I think we will take off the summer. We are looking forward to it.
After school we plan on making strawberry rhubarb jam. I posted the recipe here http://merryheartcrafts.com/category/recipes/canning-recipes/ I have made this jam for many, many years. The recipe I normally use is a little different than this one but I want to give this one a try.
Today I am looking forward to hanging clothes on the line, doing school, making jam and hanging out with my girls. I have such a blessed life. Enjoy your day and God bless.