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Saturday, July 13, 2013

Seven Layered Salad


Seven Layered Salad

Ingredients
1 pound bacon
1 large head iceberg lettuce - rinsed, dried, and chopped
1 red onion, chopped
1 (10 ounce) package frozen green peas, thawed
10 ounces shredded Cheddar cheese
1 cup chopped broccoli
1 1/4 cups mayonnaise
2 tablespoons white sugar
2/3 cup grated Parmesan cheese
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, broccoli and bacon.
Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

Pear Butter

Patrick Q via photopin ccgin-left: 1em; margin-right: 1em;




Pear Butter

4 lbs. cooking pears, Bosc or Bartlett
2½ c. water
1½ c. sugar
1 Tbsp. finely shredded orange peel
¼ c. orange juice

Quarter and core pears. In a 6-8 quart Dutch oven combine pears and water. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally. Press mixture through a food mill, discarding solids (should have about 6 cups of sieved mixture.) Return to Dutch oven.
Stir in sugar, orange peel and orange juice. Bringing to boiling; reducing heat. Simmer uncovered over medium-low heat for 1¼ hours or until very thick. As mixture thickens, reduce heat to low, if necessary, stirring often.
Ladle hot pear butter into hot, sterilized half-pint canning jars, leaving ¼ inch headspace. Wipe jar rims; adjust lids. Process in boiling water canner for 5 minutes (start timing when water returns to boil). Remove jars and cool on racks.

Makes 4 half-pints.





Thanks to Hillbilly Recipes.

Spaghetti & meatball recipe

dbnunley via photopin ccin-left: 1em; margin-right: 1em;



Spaghetti & meatball recipe

1-2 lbs hamburger, depending on ur pocket book
2 lg. cans of tomato soup (family sz.)
1 tsp garlic powder
2 lbs spaghetti ( I use angel hair )
2 cups milk

Roll hamburger into I inch small meatballs fry over med/low heat until done , cook spaghetti as usual , mix the soup, milk an garlic powder in a large pot on stove heat on low when meatballs are done ladle half of them with a little meat grease to the soup mix then start adding the cooked drained spaghetti stir well add the rest of the meatballs and add rest of noodles or use your judgement on how soupy you want your spaghetti , mix well , serve with parmesan cheese and some garlic toast , no one turns down spaghetti night at our house

Thanks to Hillbilly Recipes.

How To Pressure Can Potatoes Recipe



Homestead Survival show us how.

Thanks to Homestead Survival for letting me share this photo and recipe.

Amish meatballs recipe


photo credit: cindy47452 via photopin cc



Amish Meat Balls

1 pound ground beef
1/2 pound ground pork
1/2 cup chopped onion
3/4 cup fine dry bread crumbs
1 tablespoon parsley
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1 egg
1/2 cup milk

Mix all ingredients. Shape into balls the size of walnuts. Brown in 1/4 cup vegetable oil. Remove meat balls and make gravy. Return meatballs to gravy. Cook 15 to 20 minutes.
Makes 6 to 8 servings.

Meat Ball Gravy
Stir 1/4 cup flour, 1 teaspoon paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper into hot fat in skillet. Stir in 2 cups boiling water and 3/4 cup sour cream.

Thanks to Hillbilly Recipes.-Christina Lynn for the recipe

Poor House Princess: Reading, Writing, Rithmatics.... School Supply Pri...

Poor House Princess: Reading, Writing, Rithmatics.... School Supply Pri...: 7/12/13 THIS LIST WILL BE UPDATED REGULARLY. It does NOT include Target's "everyday low prices" as of today, only sales ad ...

Just added to the blog.




If you will scroll to the bottom of the page you will find a running list of free inspirational & christian romances that are now free on Amazon.com for Kindle. You will also find free children's books and recipe books. This list will change frequently so if it is something you like you need to download it while it is free. if you don't have a Kindle you can download the free Kindle app here for your PC, tablet, or smartphone. Once this post get bumped into archived, you will have to go to the home page of the blog and go down to the bottom of the page.

Friday, July 12, 2013




Thanks to Love, Recipes and Other Fun Things for letting us share your photo 

We have all did this

   

Thanks to Holidays Throughout the Year for letting me share your photo

•♥• Chocolate Lasagna Cupcakes Recipe! •♥•




Thanks to Love, Recipes and Other Fun Things for letting us share your photo & post

Bacon Wrapped Maple Glazed Pork Loin



Thanks to Sweet Tea and Cornbread for letting us share your photo and recipe

Bacon Cheeseburger Skillet Dinner



Bacon Cheeseburger Skillet Dinner

1 box (16 0z) uncooked pasta 
2 pounds extra lean ground beef
1 pound of bacon
1 onion, peeled and minced
2 fat cloves of garlic, peeled and minced
2 cans of tomato soup
1/2 cup ketchup
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon mixed herbs (dried basil, oregano, parsley, marjoram)
2 cups extra sharp cheddar cheese, grated 

Cook the bacon in a large skillet until crisp. Remove with and set aside to drain. Add the beef, onions and garlic to the drippings. Cook, stirring from time to time, until the beef is lightly browned and the vegetables are soft. Sprinkle with salt and pepper and the herbs. Crumble in the cooked bacon. Add the ketchup and tomato soup. Bring to the boil, then simmer while you cook the pasta.

Cook the pasta in lightly salted water according to the package directions until tender. Once tender, drain well and then stir into the beef mixture. Add 3/4 of the cheddar cheese and stir it in to melt, then sprinkle the remainder of the cheese on top and allow to melt. Serve right from the pan with lots of crusty bread and a tasty salad on the side.

http://theenglishkitchen.blogspot.com/2012/03/bacon-cheeseburger-skillet-dinner.html 

Thanks goes to Welcome Home for the photo and recipe

Cinnamon Flop.


I have made this, it is so good!


Cinnamon Flop 



Ingredients 
2 cups all-purpose flour 
1 1/4 cups sugar (add in more for a sweeter taste) 
1 1/4 cups milk or half-and-half  ( I used cream) 
1-2 teaspoon vanilla (optional) or almond extract (optional) 
3 teaspoons baking powder 
1 pinch salt 
1 large egg (optional) 
1 tsp cinnamon ( my addition)
1 apple , chopped ( my addition)

TOPPING 
1/2 cup brown sugar, more if desired 
1-2 teaspoon cinnamon 
1/4 cup melted butter 
chopped walnuts (optional) or pecans (optional)
 1 tsp cinnamon ( My addition)

Directions 
Set oven to 350 degrees F. 
Prepare a greased 13 x 9-inch baking dish, or two 8 or 9-inch round cake pans (although the batter will seem like it will fit into only one 8 or 9-inch pan, this flop rises very high and will run over the sides if baked in just one pan). 

In a bowl mix the 2 cups flour, 1-1/4 cups white sugar, milk, vanilla or almond extract, baking powder, pinch of salt, cinnamon and egg (if using) until just combined careful not to overmix.  Fold in chopped apples.

Pour into prepared baking pans. 

Generously spread brown sugar and cinnamon on top. 
If desired sprinkle chopped walnuts or pecans over top. 
Drizzle melted butter over top. 
Bake for about 20-25 minutes for 8 or 9-inch round cake pan, and about 30 minutes for a 13 x 9-inch pan. 

White Glaze 
RecipeZaar 

Ingredients 
2 cups powdered sugar 
1/4 cup whipping cream (any amount to desired texture start with 1/4 cup, or use 18% table cream) 
1 1/2 teaspoons vanilla extract or almond extract 
Directions 
1Whisk all ingredients in a bowl adding whipping cream until desired texture is achieved (do not make it to thin, or it won't stick on cakes!).

A special thanks to Bunny's Warm Oven for the photo and recipe

Crispy Cheddar Chicken

  

Crispy Cheddar Chicken

Chicken:

4 large chicken breasts 
2 sleeves Ritz crackers
1/4 teaspoon salt
1/8 teaspoon pepper 
1/2 cup milk 
3 cup cheddar cheese, grated
1 teaspoon dried parsley 

Sauce:

1 (10 ounce) can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Cut each chicken breast into 3 large chunks. In a small food processor grind up the Ritz crackers. 

Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 teaspoon salt and 1/8 teaspoon pepper into the cracker crumbs and stir the mixture around to combine.

Dip each piece of chicken into the milk then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don’t worry about it. 

Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don't let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers. 

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. 

Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. 

Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. Enjoy!

Source: www.jamiecooksitup.net 


A big thanks to Welcome Home for the picture and recipe

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About me

    Some of you have ask what is my story. Well there is not a lot to tell. We live on a farm so it is up at 5:30 every morning, 7 days a week. We have cows, (3 of which is on bottles 3 x a day),  horses, (full size and mini's), There is always something to do, bush hogging, repairing fences, cutting hay, repairing barn/buildings etc. Now for the inside pets. We have 2 dogs, a bird and 2 sugar gliders. I also have birds, chipmunks, deer, & squirrels that I leave food outside for.




People ask me where I work. I have no paying day job. LOL I am too busy doing the have to's to have time for a full time job. That is why I am blessed to be able to blog. In between bottles and hammer & nails I can slip away a few minutes at a time and blog.





I am so blessed, I married my childhood friend, High School sweetheart and we will be married 34 years next month. He is a pastor of Emmanuel Baptist Church. We serve the Lord together. Is it easy? No, not all the time. we are human, we have our ups and downs, or times of should a done that or shouldn't have done that. But that is the beauty of Christ, if we mess up he still loves us.




I thought I would share the view from my front porch. Now you see why I have deer and squirrels :)



My favorite place to read my Bible and Blog/Facebook.



Meat and poultry temperature guage






Meat and Poultry Temperature Guide

Categories: Meat, Beef, Pork, Grilling

Use our internal temperature chart to serve perfectly cooked meat every time

Poultry
Whole 165 165 breast 165-175 thigh

Parts 165 same as above

Stuffed 165 165

Ground 160 170-75

Beef and Lamb

Ground 160 160

Steak

Rare 125

Medium rare 145 130-135

Medium 160 135-140

Medium well 140-150

Well done 170 155+

Pork

Medium rare 145

Medium 160 150

Well done 170 160

Ground 160 160

A Few Notes on Meat Safety:

When determining the temperature to cook your meat to, there's a crucial distinction to be made between whole muscle cuts and ground meat.

"...meats inevitably harbor bacteria, and it takes temperatures of 160 degrees Fahrenheit or higher to guarantee the rapid destruction of the bacteria that can cause human disease-temperatures at which meat is well-done and has lost much of its moisture. So is eating juicy, pink-red meat risky? Not if the cut is an intact piece of healthy muscle tissue, a steak or chop, and its surface has been thoroughly cooked: bacteria are on the meat surfaces, not inside. "

In other words, with whole cuts of meat it is the external temp, not the internal temp that must exceed 160 degrees Fahrenheit. Normal cooking methods-sautéing, grilling, roasting, braising, etc.-raise surface temperatures far above 160 degrees Fahrenheit. (To get a sense of this, consider that meat only begins to brown at 230 degrees Fahrenheit.) People very rarely get sick from rare or medium rare meat. Overwhelmingly, people get sick from the way meat is handled in the home: from cross-contamination, lack of cleanliness and holding meat at dangerous temps. Internal temperature should be the least of your worries.

Nonetheless we should emphasize that extra caution must be exercised when cooking for at-risk groups, particularly the elderly, children under 7 and the immuno-compromised. In such cases, we suggest the USDA guidelines be strictly followed.

When raw meat is ground up, the distinction between internal and external no longer applies. McGee says:

"Ground meats are riskier, because the contaminated meat surface is broken into small fragments and spread through the mass. The interior of a raw hamburger usually does contain bacteria, and is safest if cooked well done."

Because E. Coli is killed at 155 degrees Fahrenheit, the USDA sets the minimum safe temperature for ground beef at 160 degrees



Thanks to Hillbilly Recipes.

Build a Perimeter Alarm for Your Camp

outdoorlife



Homestead Survival has a wonderful tip to safeguard your campsite. Would work on 2 or 4 legged critters I reckon. LOL
Go here for all the details.
Thanks to Homestaed Survival for the photo & tip.

Today's site spotlight-Homestead Survival

In the days to come I will be spotlighting some of the wonderful pages that have been gracious enough to let me share some of their pictures and recipes. These are wonderful pages and I suggest you bookmark and/or like their Facebook pages.











Today's site.....Homestead Survival   they also have a Facebook page here.

This page is awesome. It has down home recipes,canning recipes, useful tips and how-to's. It has everything from how to build your own root cellar to apple recipes.
To put it in their own words, "Emergency preparedness, Homesteading, Wild foods, Foraging, Medical Skills, self-sufficiency, Self Reliance, Recycling, Canning, Gardening and so much more!"
You can subscribe to their daily e-mails and get their tips straight to your inbox, you can also like them on Facebook.

Thursday, July 11, 2013

Cheesy Pepperoni Twist Rolls Recipe





Cheesy Pepperoni Twist Rolls Recipe

I love bread and I love cheesy pepperoni pizza

Now this one can be with as much or as little cheese and pepperoni as you want , its up to you, as long as the dough is covered its fine

Ingredients:
Frozen bread dough
Pepperoni
Mozzarella cheese
Parmesan cheese
Olive oil
Italian seasoning
1/4 cup tomato sauce (Optional)
8 slices bacon
1 small to medium onion if desired diced finely
Directions:
Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up.
Here's a tip: Spray the plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.
cook and crumble bacon
Roll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll.

Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.

Next, sprinkle it with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic salt (optional).and add crumbled bacon and finely diced onion if so desired
Roll up the dough starting at one edge of the square.
Place rolls on baking sheet, leaving space between them if you are making more than one roll. Brush some melted butter on top of the uncooked pepperoni roll(s).

Bake at 375 degrees F for approximately 15 to 25 minutes. Oven temperatures and times may vary. When done, the top of the rolls should be golden brown and you should be able to make a tapping sound on the crust with your fingernail (the same as when baking bread).

Make sure you allow your pepperoni roll to cool completely before slicing and serving it.



Thanks to Hillbilly Recipes. for the recipe and photo
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