Natural Disinfectant and Cleanser

Read CAREFULLY.....this is my new way to disinfect!!!!

http://tinyurl.com/y8k8dx3b

Carpet Stain Remover!!!! Who would have thought!!!

http://tinyurl.com/ya47rt6c

and

Homemade Glass and Mirror Cleaning Wipes................

http://tinyurl.com/y7zhncnr

Thought someone might be able to use these ideas.....I can!!!

THANKS

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How to cut up a Squirrel to cook it

Well, squirrel season is suppose to be close so thought I would share some recipes about how to enjoy squirrel!
First one should know how to cut it to cook it.....
this link should help with that:-)

Also there are numerous ways to cook squirrel.....for instance
Buttermilk Fried Squirrel with Southern Gravy

and

5 Delicious Squirrel Recipes

also
last but not least, recipes from Miss Kay of Duck Dynasty!!!!!

So go kill those squirrels and have some really good meals!!!! These links should be VERY helpful!!!!

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Unusual Uses for Coconut Oil

Link shared by my best friend:-)

http://www.instructables.com/id/Unusual-uses-for-coconut-oil/

worth the read!!!!!

Thanks !

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Peach Cobbler in Slow Cooker

This is adapted from Alton Browns recipe.....going to serve it over waffles in the morning!!!!

3/4 C Brown Sugar
1/2  C Oats (any kind)
1/2 C Flour
3 C Peaches (FROZEN)
1/2 t Allspice
1/2 t Nutmeg
1/4 t Salt
1/2 C Butter

Combine the sugar, oats, flour, baking powder, allspice, nutmeg and salt in a large bowl. Add the butter and work into the dry ingredients until a crumbly texture is formed. Fold in the peach slices.

Butter the bottom and sides of a 3-quart cooker. I use a LINER for the cooker and it cuts down cleaning by 98%!!!

Add the mixture to the slow cooker and cook on low for 3 to 3 1/2 hours. Serve immediately. Vanilla Ice Cream would be delicious on this!!!! Just sayin'.

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this is so simple I am

almost too embarrassed to put it as a recipe:-)
================================

Mexican Buñuelos

1. ¼ cupsugar
2. 1 teaspooncinnamon
3. 68-inch flour tortillas
4. 3-4 TablespoonsChallenge Spreadable Butter

1. 1
   Preheat oven to 400°F
2. 2
   Combine sugar and cinnamon in a small bowl.
3. 3
   Spread butter on both sides of each tortilla, ¾ to 1 teaspoon per side. Place tortillas on baking sheet.
4. 4
   Sprinkle the top of each tortilla with cinnamon sugar (1½ -2 teaspoons). Cut into wedges or strips with a pizza wheel. Bake 8-10 minutes or until crisp.
5. yum
6. 1. 
   
   

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Beef-tortilla-casserole

Has to be good:-) Going to try "one of these days".
===================================================================
LINK

1. 1 poundlean ground beef
2. 1 cuponions, chopped
3. 2 teaspoonchili powder
4. ½ teaspoonground cumin
5. 1 teaspoonsalt
6. 1 can (14.4 oz.)petite diced tomatoes
7. 4 (8-inch)flour tortillas
8. 1 can (15 oz.)black beans, drained
9. 1 tub (8oz.)Challenge Salsa Flavored Cream Cheese Spread ( just a suggestion) the recipe came from Challenge Butter:-))
10. ½ cupgrated Mexican 4 Cheese blend

1. 1
   Brown meat with onions in a skillet over medium-high heat. Stir in chili powder, cumin and salt. Add tomatoes and set aside.
2. 2
   Preheat oven to 350°F. Lightly butter inside of 8-inch casserole dish.
3. 3
   Spread ⅓ of cream cheese on a tortilla and place cheese side up in prepared casserole. Then add layers of ⅓ of black beans and ⅓ the meat mixture.
4. 4
   Repeat with 2 more layers of cream cheese spread tortillas, black beans and meat mixture - reserving about ¼- cup of meat mixture.
5. 5
   Add final flour tortilla, top with reserved meat mixture and sprinkle with grated cheese. Bake for 20 – 25 minutes or until heat through.
6. 

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Tomato Ravioli

this LINK will lead you to the recipe.....
Looks good, but then I love Ravioli:-)

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Crock Pot Meatloaf

1. Crock Pot Meatloaf
   
   
   2 eggs, beaten
   ¾ Cup milk
   ¾ Cup dry bread crumbs
   1 oz envelope dry onion soup
   2 lbs ground beef
   
   
   Directions:
   
   
   To remove loaf when done, line crock with wide strip of aluminum foil, coming up sides of crock.
2. In a large bowl combine eggs, milk, bread crumbs, and soup mix. Mix well, then add meat. Mix thoroughly, then shape into a rectangle or oval that won't touch sides of crock. Place in crock. Cover and cook on low for 6 hours or high for 3 hours.

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Slow Cooker Asian Glazed Chicken

I really am going to try this...I love asian food and this sounds easy and good.
============================================
Slow Cooker Asian Glazed Chicken

Prep time 10 mins
Cook time 4 hours
Total time 4 hours 10 mins

Amazing asian glaze chicken that takes 5 minutes to throw into the crockpot and has amazing flavor!

Author: Alyssa

Serves: 4-6

Ingredients;

4 Boneless Skinless Chicken Breasts
3 Tablespoons Soy Sauce
½ Cup brown sugar
3 Tablespoons Lemon Juice
2 Tablespoons Worcestershire Sauce
1 Tablespoon freshly grated ginger
¼ teaspoon red pepper flakes
¼ teaspoon minced garlic
⅛ teaspoon pepper
1 Tablespoon Cornstarch (if needed)

Instructions;

Spray slow cooker with cooking spray and add the chicken breasts to the bottom. In a small mixing bowl combine soy sauce, sugar, lemon juice, Worcestershire sauce, ginger, red pepper flakes, minced garlic and pepper. Pour sauce over the chicken.
Cook in slow cooker on low for 4-6 hours or high 3-4 hours. Once done cooking, remove chicken from slow cooker and shred.
To thicken the sauce up, pour into a saucepan and bring to a boil on medium high until it starts to thicken up. Add tablespoon of cornstarch if needed.
Serve over rice and top with glaze. Garnish with sesame seeds and green onions if desired.

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A quick suggestion!!!

Last night we took big tortillas, spread raspberry jam on it, on which we put some turkey slices (deli) topped with cheese, sliced onion, put in micro till cheese got REALLY soft, put some lettuce on, rolled it up and it was beyond delicious!!!!! 

Watch out, the jelly drips so hold it over your plate:-) LOL LOL or you will wish you had:-)

I had gotten some tortillas that were cheese and jalapeno flavored....they were delicious!

Added some chips and WOW!!!!!

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Honey-Mustard Pork Chops

Busy!!! But finally got here with this recipe!!! Sounds good to me and we will be trying it.....eventually:-)

=================================================================================

Honey-Mustard Pork Chops

Ingredients:

No-Stick Cooking Spray
4 boneless pork chops (I used thick cut)
1/8 teaspoon ground black pepper
3 tablespoons Lite Soy Sauce
1 tablespoon honey
1 tablespoon Spicy Brown Mustard
1 teaspoon finely chopped garlic ( I used minced )

DIRECTIONS
1.Spray 12-inch skillet with cooking spray; heat over medium-high heat.
Sprinkle both sides of pork with pepper. Place in skillet; cook 10 minutes
or until lightly browned. Turn pork over; cook 5-10 minutes more or until
slightly pink in centers (160°F). Remove from skillet; keep warm.
2.Place all remaining ingredients in same skillet. Cook over medium-high heat
1 minute or until mixture come to a boil, stirring frequently. Serve pork chops
drizzled with honey-mustard sauce.

NUTRITION INFORMATION*
Serving Size
4 servings (1 chop each)
Calories 188

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Sour Cream Pie

May have to try this one!

Sour Cream Pie

What You'll Need:

• 1 cup (1/2 pint) sour cream
• 1 (8 ounce) package cream cheese, softened
• ½ cup sugar
• 2 teaspoons vanilla extract
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 prepared 9-inch graham cracker pie crust

What To Do:

In a large bowl, combine sour cream, cream cheese, sugar, and vanilla extract; mix well.

Fold in whipped topping, then pour mixture into pie crust.

Chill at least 6 hours before serving.

Use your own homemade pie crust or buy one already prepared, whichever you prefer.

BTW I make all my "sigs" here and I share them at this LINK

questions???

Elleng4044@hotmail.com

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Pizza Crust

It was delicious and now here is the recipe!!!!   SO EASY!
============================================

Weird but good recommendation

Just got this ...... may help someone out......may be from a few years ago but with the weather the way it is...it could come in handy.
===============================================================

A Useful Tip: A Coin in the Freezer...   Why you should always put a coin in the freezer before you leave home. Have you ever come home from vacation, business trip or maybe a weekend away with the family - and noticed your digital clocks flashing the wrong time?   You quickly realize that you had a power outage while you were away, but it's basically impossible to tell when it occurred or how long it lasted. It's therefore also impossible to tell just how long the food in your freezer may have thawed, gotten destroyed and then frozen again.Or is it? In connection with Hurricane Matthews, which recently swept over parts of the eastern United States, a woman named Sheila Pulanco Russell shared a clever trick on her Facebook wall with anyone who was forced to evacuate their home.   But the trick is certainly also good to know in case of any prolonged departure from your home - and will ease your mind about whether or not the food in your freezer is good to eat - or best be thrown out right away.   The trick lies in the magical combination of three simple but effective tools everyone already has at home: a mug, a coin and some tap water.         In a Facebook post which quickly received hundreds of thousands of reactions and shares, Sheila explained how to proceed. She wrote: "For those of you that are evacuating from the coast, I just heard a great tip. It's called the one cup tip. You put a cup of water in your freezer. Freeze it solid, then put a quarter on top of it and leave it in your freezer. That way, when you come back after you've been evacuated, you can tell if your food went completely bad and just refroze, or if it stayed frozen while you were gone. If the quarter has fallen to the bottom of the cup, that means all the food defrosted and you should throw it out. But if the quarter is either on the top or in the middle of the cup, your food may still be ok. It would be a great idea to leave this in your freezer all the time.  Then, if you lose power for any reason, you will have this tip to fall back on. If you don't feel good about your food, just throw it out. The main thing is for all to be safe.   Simple, effective - and definitely a money saver, because you don't have to toss loads of food unnecessarily. You too may want to share this nifty trick with your friends! BTW I make all my "sigs" here and I share them at this LINK questions??? Elleng4044@hotmail.com Check out: Dianes Daily Corner

Chick Fil-A Chicken Nugget and Sauce

Not having this tonight, having it tomorrow night.....tonight homemade pizza with homemade sourdough crust....eat your heart out:-)
If the crust is good I will share the recipe later....honest:-)
=======================================================

Homemade Chick Fil A Nugget and Sauce Recipe

YIELD: 8+ servings

PREP TIME: 60 minutes

COOK TIME: 12 minutes

Ingredients:

For the Chick Fil A Nuggets:

• 2 pounds boneless skinless chicken breasts
• 1 cup dill pickle juice
• 2 tablespoons granulated sugar
• 2 cups all purpose flour
• 1 1/2 tablespoons salt
• 1 1/2 tablespoons cornstarch
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon ground black pepper
• 1 cup milk
• 2 large eggs
• 1 quart peanut oil (or canola oil)

For the Chick Fil A Sauce:

• 1 cup mayonnaise
• 3 tablespoons honey
• 1 1/2 tablespoons yellow mustard
• 1 1/2 tablespoons barbecue sauce
• 1 1/2 teaspoons lemon juice

Directions:

1. Cut the chicken breasts into bite-sized chunks. Warm the pickle juice in the microwave, in a microwave-safe bowl, until hot to the touch. Stir in the sugar until completely dissolved. Add the chicken chunks and allow them to soak for at least 30 minutes, or overnight. Place in the refrigerator while brining.
2. For the Sauce: Mix all ingredients in a small bowl until smooth. Refrigerate until ready to use.
3. Once the chicken has brined in the pickle juice, mix the flour, salt, cornstarch, paprika, garlic powder, and black pepper in a medium bowl. Drain off the pickle juice. Set out a drying/cooling rack and dredge the chicken chunks in the flour. Shake off all excess flour so the coating is very thin. Lay the chicken on the rack. Coat all the chicken pieces before moving on.
4. Next beat the milk and eggs in a separate bowl. Pour 2 tablespooons of eggwash in the remaining flour mix and work it into little pebbles with your fingers. Dunk the chicken chunks in the eggwash, then dip them back into the flour mixture. Shake off the excess flour and lay them back on the drying rack.
5. Once all the chicken is double-dipped in the flour mixture, pour the oil in a large sauce pot. Turn the heat on medium to medium-high. Place a clip-on thermometer on the side of the pot and bring the temperature up to 350 degrees F.
6. Once the oil is ready, gently place one-third of the chicken chunks to the hot oil. Stir once, and fry 3-4 minutes until golden brown. Use a spider skimmer to scoop the chicken pieces out of the oil. Place them on a paper towel lined plate. Cut one large piece open to make sure it's cooked through.
7. Allow the temperature to rise back to 350 degrees. Repeat with the remaining chicken pieces two more times. You can keep the fried chicken pieces warm in a 200 degree F oven if you like. Once all the chicken is cooked, serve warm with Chick-Fil-A Sauce.

NOTES: 1) Adding a little eggwash to the flour mixture helps create the nooks and crannies in the chicken breading. 2) Don't try to speed up the process by heating the oil sooner than recommended. Allowing the chicken to rest on the drying rack gives the breading time to adhere to the chicken, so it doesn't separate, creating gaps between the chicken and the breading.

This delicious recipe brought to you by A SPICY PERSPECTIVE
http://www.aspicyperspective.com/homemade-chick-fil-nugget-sauce-recipe/

Maple Cream Scones

Had to share this, sounds too good!!!
================================================

Maple Cream Scones

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 16 Scones

These light and flaky scones are full of sweet maple flavor and topped with a cinnamon spice glaze!

Ingredients

Maple Scone
• 4 1/4 c flour
• 1/2 cup brown sugar
• 2 Tbsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp all spice
• 1/4 tsp nutmeg
• 16 Tbsp butter (1 cup), cold and cubed
• 1/4 cup + 2 Tbsp maple syrup
• 2 eggs
• 1 cup cream, plus more for brushing
• 1 tsp vanilla extract
Cinnamon Spice Glaze
• 1 1/2 - 2 cups powdered sugar
• 3-4 Tbsp heavy cream
• 2 Tbsp maple syrup
• 1/2 tsp vanilla extract
• 3/4 tsp cinnamon
• 1/4 tsp all spice
• pinch of cloves
• pinch of nutmeg

Instructions

1. Preheat oven to 400 degrees.
2. In a large bowl, mix flour, brown sugar, baking powder, salt, cinnamon, all spice, and nutmeg together. Add in cubed butter and with a pastry blender, fork, or your hands, work the butter into the dough until the dough resembles coarse crumbs.
3. Add in maple syrup, eggs, vanilla extract and heavy cream, stirring until just combined.
4. On a floured surface, turn out the dough (it's all right if the mixture is crumbly). Work the dough until it comes together, and pat into a large circle. Split the dough in half and form each into a ball.
5. Pat each ball of dough into a 1" thick circle and slice each into 8 triangles (16 total).
6. Place onto a baking sheet (you will need two) and brush with just a bit of heavy cream.
7. Bake for 15-16 minutes, or until the scones are just turning brown.
8. While the scones are cooling, make the glaze.
9. Mix 1 1/2 cups of powdered sugar with 3 Tbsp of heavy cream. Add in vanilla extract and all spices. Mix. If the icing is too thick, add in more heavy cream. If it's too thin, add in more powdered sugar.
10. Pour the icing over the scones (I drizzled them, but you can dunk if you'd like!).
11. Enjoy!

http://www.alattefood.com/maple-cream-scones/

BTW I make all my "sigs" here and I share them at this LINK

questions???

Elleng4044@hotmail.com

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Mexican Chicken

I literally just got this recipe!!! So sharing it, I have not tried it but sure sounds good!

MEXICAN CHICKEN

~

Yield: 4 servings

Ingredients
2 cups deli fresh salsa
1/4 cup chopped cilantro
1 cup fat-free sour cream
1/4 cup low-fat shredded cheddar cheese
1/2 package taco seasoning (or 1-2 teaspoons chili powder to REDUCE SODIUM)
Nonstick cooking spray
4 (4 ounce) boneless, skinless chicken breasts

Directions
Preheat oven to 350 degrees F. In a mixing bowl, mix together salsa, cilantro, sour cream, cheddar cheese, and taco seasoning. Place chicken into a glass baking dish sprayed with nonstick cooking spray. Pour sauce over chicken and bake 40-45 minutes, until the chicken registers 170 degrees F. on an instant read thermometer.

BTW I make all my "sigs" here and I share them at this LINK

questions???

Elleng4044@hotmail.com

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Country Style Salisbury Steak

Country Style Salisbury Steak

SERVES

6

COOK TIME

20 Min

Country Style Salisbury Steak is a novel twist on the diner classic. The surprise benefit of mixing veggies right into the patties. 

Finicky veggie eaters just might have a tasty change of heart when they chow down on this one.

What You'll Need:

1 1/2 pounds ground beef

1 large onion, finely chopped, divided

1 (8-ounce) can cut green beans, drained and chopped

1/2 teaspoon paprika

1/4 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper, divided

3 tablespoons all-purpose flour

1 3/4 cups beef broth

What To Do:

In a large bowl, combine ground beef, 1/2 cup chopped onion, the green beans, paprika, garlic powder, salt, and 1/4 teaspoon pepper. 

Mix well and form into 6 oval-shaped patties.

 

Heat a large nonstick skillet over medium-high heat. Add patties and place remaining chopped onion around them. 

Cook 10 minutes, turning halfway through the cooking.

 

Meanwhile, in a small bowl, whisk together the flour, beef broth, and remaining 1/4 teaspoon pepper. 

Add to skillet and bring to a boil. Reduce heat to low and simmer 5 minutes, or until sauce thickens, stirring occasionally. 

Serve patties topped with sauce.

Recipe from Mr.Foods.com

BTW I make all my "sigs" here and I share them at this LINK

questions???

Elleng4044@hotmail.com

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Creamy Ham And Potato Soup

4 hours to prepare serves 6

INGREDIENTS

8 cups russet potatoes, cubed (6-7 potatoes)

2 (8 oz.) packages cubed ham

1 (32 oz.) carton low-sodium chicken broth

1 1/2 cups heavy cream or half-and-half

1/2 cup sour cream

1/4 cup all-purpose flour

2 ribs celery, diced

2 carrots, diced

1 yellow onion, diced

Kosher salt and freshly ground pepper, to taste

PREPARATION

Place potatoes, ham, celery, carrots and onion in slow cooker, and season generously with salt and pepper, then pour in chicken broth.

Cover slow cooker and cook on high for 4-5 hours, or until potatoes are cooked through and fork tender. Lightly mash potatoes (they don’t need to be smooth).

In a small bowl, whisk together heavy cream and flour until flour is completely dissolved, then stir mixture into soup, along with sour cream.

Cover slow cooker again and cook on high for 15-20 minutes, or until soup is hot and creamy.

Ladle soup into serving bowls and serve hot. Enjoy!

BTW I make all my "sigs" here and I share them at this LINK

questions???

Elleng4044@hotmail.com

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