Oven Fried Italian French Fries

2lbs potatoes
1/4 cup butter
1/4 cup diced fresh parsley
Salt to taste
Italian seasoning
2 cups olive oil
1/2 cup grated parmesan cheese

Pre heat oven to 400°F. Wash and peel potatoes and cut into 1/3" strips. Pour 1 cup of olive oil onto the baking sheet (must have raised sides) put the potato strips into the oil spreading out into a single layer. Sprinkle with Italian seasoning, salt, and diced parsley. Cut butter into slices and place randomly on top of the potatoes. Drizzle the rest of the olive oil on top. Bake for 30 minutes on the middle oven rack. When they are golden brown and crispy remove from oven, use a slotted spoon to remove from oil. Place into a serving bowl lined with paper towels to absorb the left over oil. Sprinkle with cheese and salt. Serves 12+

Spring Cleaning: Day 2 Master Bedroom

I spend a lot of time in my bedroom so even through its not a heavly traveled room in the house I want to do it as my second day. Plus after a good cleaning I should wake up less congested every morning!

Master Bedroom:

To Begin: Strip the bed and wash everything including sheets, comforter, dust ruffle, and pillow cases. Also take down the curtains and wash according to instructions on tag. Remove all decorations from the walls and place out of the room (we will clean them later).

Mini Blinds: Take them down and put them in the tub. Run warm water and add 3 tbsp. of dish soap and 1 cup of vinegar. Fill just until the water level comes up over the mini blinds. Swish the blind around the sudsy tub and then let soak for one hour then rinse with clean water to remove soap residue. Give the blinds a gentle shake to remove some water, hang them back up and let them dry.

Rugs: Pick up all rugs, take them out side and shake the Hell out of them or beat them with a broom or stick. Smaller rugs can be washed in the washing machine. Bigger rugs should be hung outside on banister, clothes line, ect. to air out.

Clear spiders webs: run a broom along the ceilings and baseboards. Don't worry about touching it we'll get to that later.

Wash down ceilings and walls: In a bucket mix together 1 cup ammonia, 1 cup white vinegar and 1/2 cup baking soda with 1 gallon water. Use rubber gloves and have the Windows open for ventilation. With a sponge mop start with the ceiling and work down the walls to the baseboard. Be to move the furniture out before starting.

Dust: Use an old wash cloth to dust all decorations, picture frames, nick-nacs, light fixtures, trim, baseboard, window sills, vent covers, t.v., stereo, computer ect.

Polish: An old wash cloth works great for polishing wood too! In a spray bottle mix together 1 tsp. Olive Oil, 1 tsp. Liquid Castile Soap, 1/4 cup Vinegar, fill the bottle the rest of the way up with water and shake. Polish all wood surfaces this includes headboard and foot board, nightstands, dressers, doors, door knobs, light switch plates and any other wooden items.

Windows: In an empty spray bottle mix together 1/4 cup lemon juice, 1 tablespoon cornstarch, 1/2 cup white vinegar, and 1/2 cup water, shake to mix. Using crumpled newspaper spray and clean all Windows. If you have any mirrors in the room this works well for them too.

Bed: Sprinkle mattress lightly with baking soda and let sit. Remove all items from under the bed. Sort through each item before putting it back. Donate items you don't use and throw away any item that is broken.

Vacuum:  Begin by using the hose attachment to sweep the baking soda off the mattress. Then sweep along all baseboards, make sure to get all those icky spider webs you knocked down earlier. Next put the brush attachment on and vacuum lampshades from top to bottom. (Trust me you'll be amazed) Then put the hose away and vacuum the floor, be sure to sweep where the furniture normally sits while you still have it moved out to wash the walls. After you do that move the furniture back and finish sweeping the floor.

Dressers: Empty the contents of each drawer and wipe the drawer out with a damp cloth. As you are putting the clothes back into the drawers sort through them and pick out what you need to store until fall and what you want to donate to your local goodwill. Do this to each dresser in the room.

Nightstands: If you have the type of nightstand that has storage be sure to sort through it and throw away or move anything that isn't necessary such as old magazines, newspapers, books ect.

Closet: Depending on the size and disarray of your closet this could be the hardest part. Begin by pulling all of your clothes, shoes, and stored items. Empty that baby out! Now you can knock down the spider webs, wash down the walls, and vacuum the floors and baseboard. This brings us to the sorting. If you're like me you have entirely way too much junk in your closet, clothes from 10 years ago, ancient shoes, stuff you stored you don't ever remember using, and other random objects from over the years. It's time to organize! Make 3 piles keep, pitch, and store. The keep pile should be made up of spring and summer clothes that fit and that you will actually wear. The pitch pile can be divided in two if you have items you would like to donate. The store pile should only be clothes for fall and winter that fit and that you will actually wear. Once you have sorted through everything begin moving your clothes, shoes, and other items back in. The items you are pitching and storing need to be dealt with immediately. Bag up the pitch items and get them either to the trash or get them in the trunk of the car to be dropped off for donation next time you go out. The items you are storing need put into boxes or totes and moved to the attic, shed, basement ect.

To finish: Hang the curtains back up, hang all pictures and decorations back up. If you haven't already put the mini blinds back up. Put the rugs back down. Make the bed. Spray the room with your favorite air freshner or make your own by mixing 1/2 cup liquid fabric softer with 4 cups water in a spray bottle and shaking. (Also works good to spray on fabrics to reduce static electricity and freshen) Take a step back and look at what you accomplished! Day two of spring cleaning is complete!

Propagating Rosemary

Rosemary goes for over $4 for an already started plant and I am not patient enough to wait on seeds. This little dilemma leads to my latest project, propagating rosemary. Also known as cloning. This process works for almost any plant but the photo instructions show me doing it to rosemary.

Materials:

Branch from an already growing rosemary plant (one from last year, a neighbor's, family members, ect.)
Gardening snips
Honey
Potting soil
Planter

Directions:

1. Select a branch of the rosemary and clip it with the gardening snips.
2. Strip the rosemary 1/3 of the way up the branch.
3. Dip in honey.
4. Fill a planter with potting soil.
5. Use your finger and poke a hole 3/4 the way down the middle of the planter and place the rosemary covered in honey into the hole up to the start of the leaves.
6. Gently shake the planter to fill the dirt in around the stem. Finish filling in the planter with dirt. Gently press down the soil.
7. Dampen soil with water.
8. Continue to water lightly daily. In a couple weeks you should begin to see new growth and a solid root structure.

Spring Cleaning: Day 1 Living Room

I Hate cleaning. However, it's that time of year again, ugh! Instead of trying to tackle it all in one day I'm going to do it one room at a time the cheapest and quickest way possible. Each day of the week brings a different room and a whole new to do list. On day one, the living room.

Living Room:

Clear spiders webs: run a broom along the ceilings and baseboards. Don't worry about touching it we'll get to that later.

Curtains: Take down and wash according to instructions on tag.

Mini Blinds: Take them down and put them in the tub. Run warm water and add 3 tbsp. of dish soap and 1 cup of vinegar. Fill just until the water level comes up over the mini blinds. Swish the blind around the sudsy tub and then let soak for one hour then rinse with clean water to remove soap residue. Give the blinds a gentle shake to remove some water, hang them back up and let them dry.

Rugs: Pick up all rugs, take them out side and shake the Hell out of them or beat them with a broom or stick. Smaller rugs can be washed in the washing machine. Bigger rugs should be hung outside on banister, clothes line, ect. to air out.

Wash down ceilings and walls: In a bucket mix together 1 cup ammonia, 1 cup white vinegar and 1/2 cup baking soda with 1 gallon water. Use rubber gloves and have the Windows open for ventilation. With a sponge mop start with the ceiling and work down the walls to the baseboard. Be sure to remove all pictures and decorations from the walls and move the furniture out before starting.

Dust: Use an old wash cloth to dust all decorations, picture frames, nick-nacs, light fixtures, trim, baseboard, window sill, vent covers, t.v., stereo, computer ect.

Polish: An old wash cloth works great for polishing furniture too! In a spray bottle mix together 1 tsp. Olive Oil, 1 tsp. Liquid Castile Soap, 1/4 cup Vinegar, fill the bottle the rest of the way up with water and shake. Polish all wood surfaces, furniture, doors, door knobs, light switch plates and picture frames.

Windows: In an empty spray bottle mix together 1/4 cup lemon juice, 1 tablespoon cornstarch, 1/2 cup white vinegar, and 1/2 cup water, shake to mix. Using crumpled newspaper spray and clean all Windows. If you have any mirrors in the room this works well for them too.

Vacuum: Start with furniture. Using the hose attachment sweep the couch, recliners, and any other furniture with cloth covering. Be sure to flip the couch cushions too. Next, still using the hose attachment, sweep along all baseboard, make sure to get all those icky spider webs you knocked down earlier. When you are finished with that put the brush attachment on and vacuum lampshades from top to bottom. (Trust me you'll be amazed) Then put the hose away and vacuum the floor, be sure to sweep where the furniture normally sits while you still have it moved out to wash the walls. After you do that move the furniture back and finish sweeping the floor.

To finish: Hang the curtains back up, hang all pictures and decorations back up. If you haven't already put the mini blinds back up. Put the rugs back down. Spray the room with your favorite air freshner or make your own by mixing 1/2 cup liquid fabric softer with 4 cups water in a spray bottle and shaking. (Also works good to spray on fabrics to reduce static electricity and freshen) Take a step back and look at what you accomplished! Day one of spring cleaning is complete!

Slow Cooker French Dip Sandwich

I love the French Dip sandwich from Arby's and I knew there had to be a way to imitate it. After a little experimenting I have found it! It is super easy to make but it does require some planning because it takes 8 hours in the crock pot.  However, it is well worth the wait. The meat is so soft and tender it just melts in your mouth. It goes great with the ultimate garden salad on the side. Perfect for lunch or dinner and great when serving groups.

Ingredients:

Beef roast, your choice of cut I used rump roast
2 cans of condensed beef broth
1 cup water
1 tbsp. Garlic powder
1 tbsp. Onion powder
Salt and pepper to taste
Hoogie Buns

Directions:

Place meat, both cans of broth, garlic, onion, salt, pepper and cup of water into the crock pot on the low setting. Let cook for 7 hours. Remove the meat from the broth use 2 forks to shred it up. Return shredded meat to the broth in the crock pot for an additional hour on the low setting. Serve on hoogie buns with a cup of the broth in the side for dipping. Serves 8+

Old Fashioned Shredded Chicken

4-6 chicken breast, boneless and skinless
1/2 cup butter
1 box (32oz's) chicken broth
1 tablespoon dried minced onion
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon parsley
Salt and pepper to taste

In a large pot bring water to a rolling boil then add chicken breast and butter. Let boil for 20 minutes. Remove from heat. Save one cup of the water you boiled the chicken in and dump the rest out. Use two forks to shred the chicken. Return the empty pot to the stove. Turn burner on medium heat. Pour the box of chicken broth, the shredded chicken, the cup of water you saved from the chicken cooking, garlic, onion powder, minced onions, parsley, salt and pepper to pot. Bring to boil then reduce heat and simmer until most of the liquid has cooked off, about an hour. Serve on buns. Serves 10+

Bee Sting Paste

While busy working in the garden today I heard a blood curdling scream from the drive way. It was my son, in full blown over reaction, to the first bee sting of the season! I know he isn't allergic so all I have to worry about is getting the stinger out, alleviating the pain, and swelling. First I remove the stinger using a card to scrape across the stinger to pull it out of the skin. Then wash the area with soap and water and dry gently. The final step is applying the bee sting paste.

Materials:

4 tablespoons baking soda
1 1/2 tablespoons water

Directions:

Mix together thoroughly. Apply a thick layer to the sting site and allow to dry. Any time pain or swelling starts apply more.

I doubled the above recipe so I would have plenty set back for future stings. I used an old spice container for storage. I hot glued a plastic spoon to the lid so I always had a handy applicator and stir stick. I taped a label to front and put it on the bathroom shelf for future use.

DIY Viola Planters

I don't like to spend a lot of money on decorations but, I still want my porch to look and smell beautiful in the spring and summer. For less than $10 you can make both planters below in under 10 minutes!

Materials:
Handful of rocks from driveway -free

Dollar Tree:
2 metal containers of your choice -$2
1 bag of butterfly sticks various colors -$1

Wal-Mart:
1 small bag of potting soil -$2
4 viola starts -$4.74

Total: $9.74

Directions:

Put a very thin layer of rocks along the bottom of the containers. Remove violas from their containers (save containers to start other plants in later) arrange flowers in containers then fill in empty spaces with potting soil. Press soil down firmly from the top and dampen soil with room temperature water. Arrange butterfly sticks how you would like. Proudly display on your counter, porch, or patio. Water lightly daily. Don't forget violas are a perennial so store then in a cool, dark place, inside during the winter. Only watering a couple times a month. They will regrow on their own in the spring when you bring the planters back out in the light.

Cheesy Beef and Bacon Pockets

1lb ground beef
1lb bacon
1 onion minced
16 slices of Velveeta cheese
Ketchup
Mustard
1/2 tbsp. Onion powder
1/2 tbsp. Garlic powder
Salt
Pepper
1 egg
4 packages of crescent rolls

Preheat the oven to 350°F. Turn the griddle on 350°F. Cook the bacon first on the griddle. Cook it to the level of crispness you like. While the bacon is cooking mix together the hamburger with garlic, onion, salt, and, pepper. Form into 8 patties. Once bacon is finished cooking remove from griddle. Make 8 equal piles of onion on the griddle and place a hamburger pattie on each. Cook on each side for 5 minutes. While hamburgers are cooking roll out crescent roll dough. Use 4 crescent rolls for each pocket. The dough should be two long and two wide. It will be a big rectangle. Place a slice of cheese in the center, length wise, of each dough rectangle. On top of that place two slices of bacon cut in half, a squirt of ketchup, and a squirt of mustard. Once the hamburgers are done cooking add some of the onion then place the hamburger on top followed by another slice of cheese. Wrap each end of the dough over the meat pinching the sides shut. Place the pockets, seems down, on a greased cookie sheet. Beat the egg in a bowl and brush the top of each pocket with it. Bake on 350°F for 20-25 minutes. Serves 8.

Rainbow New York Style Cheesecake

Ingredients:

For the crust:
5 tbsp. unsalted butter, melted
4 oz. (approx. 8 whole) graham crackers crushed
1 tbsp. sugar

For the cheesecake:
2 1/2 lb. (5 8-oz. pkgs.) cream cheese, cut into rough 1-inch chunks, at room temperature
1/8 tsp. salt
1 1/2 cups sugar
1/3 cup sour cream
2 tsp. freshly squeezed lemon juice
2 tsp. vanilla extract
2 large egg yolks plus 6 large eggs, at room temperature 

For the rainbow effect:
Food coloring various colors (see food coloring chart)
6 serving bowls
Icing bag with large round tip

Directions:

To make the crust:
Adjust an oven rack to the lower-middle position and heat the oven to 325°F. Grease the bottom and sides of a 9-inch springform pan.  In a medium bowl combine the graham cracker crumbs, 5 tablespoons melted butter, and sugar.  Toss with a fork until the crumbs are evenly moistened. Transfer the crumbs to the springform pan and use the bottom of a spoon to firmly press the crumbs evenly into the pan bottom. Bake until beginning to brown around the edges, about 13 minutes.  Cool on a wire rack while preparing the filling.

To prepare the filing:
Increase the oven temperature to 500°F.  In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed to break up and soften it slightly, about 1 minute.  Scrape the beater and the bottom and sides of the bowl well with a rubber spatula; add the salt and about half of the sugar and beat at medium-low speed until combined, about 1 minute.  Scrape the bowl; beat in the remaining sugar until combined, about 1 minute.  Scrape the bowl; add the sour cream, lemon juice, and vanilla.  Beat at low speed until combined, about 1 minute.  Scrape the bowl; add the egg yolks and beat at medium-low speed until thoroughly combined, about 1 minute.  Scrape the bowl; add the remaining eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions.  (Note: with all this scraping of the sides, a side swipe beater blade is incredibly helpful.  I still used a spatula just to be extra careful, but the side swipe was a big help.)

To make the cake rainbow:
Place the 6 serving bowls on the counter. Divide the filing into the bowls evenly. Add food coloring a few drops at a time until you reach the desired colors. (See color chart) I made a neon rainbow for mine. Fill the icing bag with the first color and squeeze directly into the middle of the crust. Rinse out bag and tip between each color. Always squirt each subsequent color into the middle of the cake.

To bake the cake:
Place on the middle rack of the oven and bake 10 minutes at 500°F; without opening the oven door, reduce the oven temperature to 200°F and continue to bake 1 1/2 hours.  Transfer the cake to a wire rack and cool until barely warm, 2 1/2 to 3 hours.  Run a paring knife between the cake and the springform pan sides.  Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours.

To unmold the cheesecake:
Removed the sides of the pan.  Slide a thin metal spatula between the crust and the bottom of the pan to loosen, then slide the cake onto a serving plate.  Let the cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.

DIY Hummingbird Nectar

Anyway I can save a couple bucks and do something good in the process I'm down for. I was surfing the web one day and stumbled across a hummingbird website. One of the articles was about the harmful effects of the red dye in the commercially produced nectar. I had always been under the impression the hummingbirds wouldn't drink it if it wasn't red...boy was I wrong! The red dye was actually hurting the birds not helping them! So this got me thinking about ways to make my own. Which led me to another question, what percent of sugar does the nectar need to be to provide enough nutrition to the hummingbird? Here I found varying answers anywhere from 25% to 50%. So for my recipe I decided to split the difference and go with a 37.5% sugar content. However you can make adjustments as you see fit depending on you region and different species of hummingbirds.

Ingredients:
1 1/2 cups white sugar
4 cups water

Directions:

In a sauce pan bring water to a rolling boil. Add sugar and boil for 1 minute. Stir continuously to ensure all sugar is dissolved. Remove from heat and allow to cool to room temperature. Pour into freshly cleaned* feeder or store in a jar in the refrigerator for up to 2 weeks.

*It is very important to clean your feeder thoroughly every time you refill it. Bacteria that is very harmful to the hummingbirds can grow in the feeder. As long as you wash it every time you refill it the hummingbirds will be fine.

Toilet Paper Roll Flowers

I am always looking for ways to upcycle crazy things like cookie containers, tuna cans, plates, and pop cans. Today's project was turning toilet paper rolls and paper towel rolls into flowers. They are very easy to make and would be a cute spring decoration for any room. Follow the step by step instructions below to make yours today.

Toilet paper rolls or paper towel rolls
Paint (your choice on colors)
Ruler
Pen or pencil
Scissors
Paint brush
Hot glue gun
Pipe cleaner (your choice on color)
Clear mounting squares

Flatten rolls out by hand then lay them under some heavy books overnight (phone books ect.) The next day paint your toilet paper rolls any color(s) you want. Let dry completely. Measure and mark every half inch along the length of the strips. Cut along the marks you made. Each roll depending on brand will make 1-2 flowers. Use hot glue to attach the petals together at the center. The base flower is 6 petals but you can add as many layers as you would like. Once they are dry paint the insides and edges of each petal. Let dry then hot glue a rolled up piece of pipe cleaner to the middle. You can mount them to the wall in what ever design you like. Hot glue a scotch brand clear mounting square to the back of the flower and stick it to another one already placed on the wall.
If you find a better way to mount them please let me know!

The perfect wine glass!

Love this wine glass! You don't even have to say a word to let everyone know the mood you're in. Genius! Why do I not have one of these yet?

My Diet Plan....

I don't bake a lot of cupcakes but, I do make a lot of food in general...so my diet plan is coming along nicely! Eat up ladies, it's made with love ;)

Sparkling Fruit Punch

6 cans (72 oz's) sprite
1 can frozen fruit punch concentrate
1 can frozen limeade concentrate
1 can pineapple chunks or rings
1 Orange
1 lemon
1 kiwi
1 jar maraschino cherries

Pour all the sprite in a large pitcher. Pour in both cans of unprepared frozen drink mix. Stir until you can't see anymore frozen chunks. Pour in pineapple, do not drain! Leave peel on lemon and orange and slice into thin pieces then add to the pitcher. Remove the cherry stems and add to drink. Then peel and slice the kiwi and add to the pitcher. Give the drink a finally stir. Serve immediately or refrigerate. Don't forget to eat the fruit after the drink is all gone! Serves 10+

No Bake Oreo Cheesecake

1 box Oreo pudding mix
1 Graham cracker crust
Hot fudge ice cream topping
1 cup milk
1/2 cup sour cream
2 blocks cream cheese

In a medium bowl beat cream cheese until it becomes light and fluffy, about 1 minute. Then add milk, sour cream, and pudding mix. Beat until it is blended and smooth, there will still be small cookie pieces from the pudding mix. Pour into Graham cracker crust. Drizzle top with hot fudge. Cover and refrigerate for at least 2 hours. Serves 8.

Ambrosia

2 blocks cream cheese, softened
1/4 cup powdered sugar
1 cup dried cranberries
1 can (15oz) crushed pineapple drained
1/2 cup flaked coconut
1 cup walnuts or pecans crushed
3 oranges or 1 can mandarins

Cream the cream cheese and powdered sugar together. Continue to whip until it starts to become light and fluffy. Stir in the rest of the ingredients using a spoon. Chill for one hour. Serves 8.

Ultimate Garden Salad

Garden salad makes a perfect side dish for any meal such as Lasagna Roll-Ups or homemade Pizza Rolls. I took the typical garden salad and kicked it up a notch...enjoy!

2 heads Romaine lettuce cut up
1 carrot shredded
1 cucumber peeled and sliced thin
1 radish sliced thin
2 tomatoes diced
1/2 onion sliced thin and separated into rings
6 leaves fresh basil diced
10 leaves fresh parsley diced
1/2 cup diced cauliflower
1/2 cup diced broccoli
1/2 cup diced green bell pepper
2 green onions diced
1 bag croutons
1 cup shredded cheese
Salt and pepper to taste
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
Dressing of your choice
Crumbled bacon (optional)

Mix together thoroughly in a large bowl. Top with your favorite dressing and crumbled bacon. Serves 12.

Cooking With Leftovers: Chicken Noodle Soup

Every time I make lasagna roll ups I go ahead and cook the whole box of noodles because I need 8 prefect noodles to make them and let's face it, it takes a whole box to get 8 sometimes! Then I am left with a pot of cooked noodles and nothing to do with them. It dawned in me yesterday, chicken noodle soup! It was so delicious and super easy to make. Follow the simple instructions below, your mouth will be glad you did!

Ingredients:

8-10 lasagna noodles, cooked and shredded
2 - 32oz boxes of chicken broth
4 cans of diced chicken, shredded, do not drain
1/2 onion diced
2 stalks celery diced
1 carrot shredded and diced
1/2 cup butter (see recipe)
Salt and pepper to taste
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon rosemary fresh or dried
1/2 tablespoon parsley fresh or dried

Directions:

Use a stock pot to cook your soup in. Put all ingredients into the pot. Cook on medium until it boils for one minute then reduce heat and simmer for 30-40 minutes. Serve with saltine crackers. Serves 8- 1 cup servings.

Lasagna Roll Ups

1 lb hamburger
1 onion diced
1 jar pasta sauce
1 tub ricotta cheese (15 oz's)
2 eggs
8 lasagna noodles
2 tablespoons oil
1 bag shredded mozzarella
1/2 cup parmesan
Salt & pepper to taste
2 tablespoons Garlic powder
1 tablespoon Onion powder
1 tablespoon Basil dried or fresh
1 tablespoon Parsley dried or fresh
1 tablespoon Oregano dried or fresh
1 tablespoon Thyme dried or fresh

Brown meat and onion in a frying pan over medium heat. Drain and return to heat. Pour half the pasta sauce over the meat. Sprinkle with salt, pepper, 1 tablespoon of garlic, onion, basil, parsley, thyme and oregano. Turn on low and simmer for 20 minutes. While the meat sauce is simmering start boiling a large pot of water. Add the cooking oil and a dash of salt. Once boiling add the lasagna noodles making sure they are fully submerged. Allow to cook at a rapid boil for 12 minutes. Drain water and lay out noodles flat on the work space. In a bowl mix together ricotta cheese, eggs, dash of salt, and the remaining tablespoon of garlic. Mix thoroughly. Now it is time to construct the roll ups. Make sure your meat sauce, cheese mixture, mozzarella, and noodles are all right at hand. First sprinkle the noodle with mozzarella, then spoon a layer of ricotta cheese on, followed by a layer of meat sauce. Starting with the end closest to you gently roll up the noodle, making sure not to push the filling out. Once it it's rolled up place it seam down in a greased 9x13" baking dish. Once all 8 roll ups are in cover with the remaining pasta sauce, sprinkle with parmesan cheese, and bake uncovered on 350°F for 30 minutes. After you remove it from the oven sprinkle with any remaining shredded cheese and a couple dashes of parmesan. Each roll up serves 1 person. This recipe serves 8.

Saving Plants From The Frost

I'm always looking for a quick and easy way to do things...Yes I'm cheap I'll just go ahead and say it! I wanted to get my flowers in the ground and I just couldn't wait. I should have known how this Ohio weather would be! Of course the weather man is calling for frost all week. Being the cheap person I am I didn't want to invest in plant covers or plastic. Right in mid rant about this my husband stopped me with a genus idea, cover the flowering plants with Ziploc bags before the frost set in. So we went to the dollar store and got a box. We covered every flower head with a baggie and pinched them shut up to the stalk. This morning I ran right out as soon as the frost warning was lifted at 9am to check my beauties and wouldn't you know the baggie idea worked! I'm sure many of you are dealing with the same problem right now so I had to share! Happy gardening and Happy Earth Day!

Coney Dogs

Ingredients:

1 pound ground beef   
1 onion diced 
2 tablespoons mustard     
2 tablespoons Apple cider vinegar     
2 tablespoons sugar     
2 teaspoons Worcestershire sauce 
¼ teaspoon hot sauce     
1 teaspoon garlic powder    
¼ cup tomato sauce     
¼ cup ketchup
1 teaspoon salt
1 package hot dogs
1 package hot dog buns

Directions:

In frying pan on medium heat brown ground beef and onion. Be sure to crumble meat to a fine texture with a fork. Do not drain! Stir in the mustard, vinegar, sugar, Worcestershire sauce, hot sauce, garlic, salt, tomato sauce and ketchup. Mix well, reduce heat to low and simmer, uncovered, for 35 to 40 minutes. While sauce is simmering grill or boil hot dogs. Serve on a bun with lots of sauce. The traditional Coney Island Hot Dog is served with chopped onions and mustard on the top but you can top it with your choice of toppings.

Loaded Baked Potato

Ingredients:

Potatoes, 1 for each person eating
Butter slices (see recipe)
Velveeta
Salt and pepper to taste
Dash of garlic powder
Dash of onion powder
Bacon bits
Sour cream
Ranch Dressing
Green onion

Directions:

Wash potatoes thoroughly and cut out any eyes or bad spots. Using a sharp knife cut small slices across the potato, 3/4 the way through, for the entire length of the potato (see picture). Place a slice of butter in each cut. Sprinkle with salt, pepper, garlic, and onion powder. Bake on 350°F for 1.5 hours. Remove from oven. Place a small piece of Velveeta cheese in every other cut and a pinch of bacon bits in the other cuts. Put more butter on top and bake and additional 30 minutes. When baking is complete turn broiler on high and broil for 5 minutes. Remove from oven and top with ranch dressing, sour cream, shredded Velveeta, bacon bits, and green onion. One potato per serving.

Egg Salad

8 eggs hardboiled, peeled, & diced
1/4 cup plain Greek yogurt
1/4 cup mayonnaise
1 tablespoon mustard
Dash of garlic powder
Dash of onion powder
Salt and pepper to taste

Mix everything together thoroughly and serve. Excellent on a sandwich or to dip crackers in. Serves 4.

Fat humor

Some people have asked me why I don't cook low fat considering how much food I'm constantly making. My response...low fat tends to be low on deliciousness! However, if low fat is how you eat there are many small changes you can make to my recipes to reduce the calorie count. For example, using 2% or skim milk with a teaspoon of vineager in it in place of real buttermilk, using imitation butter in place of real butter, or using applesauce in place of sugar just to name a few. The choice is yours! Have fun in the kitchen and don't be afraid to make these recipes your own!

Crab Cakes

Ingredients:

1/3 cup plain Greek yogurt
2 egg whites
1 teaspoon lemon juice
1 teaspoon mustard powder
1 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 cup crushed, chopped parsley
1/4 cup diced green onion
1 cup breadcrumbs
8 oz's crabmeat 

Directions:

Mix all ingredients together and make into patties.  Fry in 1 inch of oil on medium heat until golden brown, about 3 minutes per side. Serves 6.

Banana humor

I happen to love bananas, but I guess some people find them as too much responsibility.... and now we will all laugh! If you love bananas as much as I do check out this super yummy banana bread recipe or this recipe for banana split cake!

Cooking fail

Sometimes cooking and craft projects don't turn out exactly as planned...moral of the story...don't give up, keep trying, and if it really sucks pretend like you never made it and hide it in the bottom of the trash can!

Humor in the kitchen...

Sometimes things can get crazy in the kitchen and you simply need to step back, take a breath, and have a laugh. I'm going to try to include a little more kitchen humor so you have somewhere to turn when you get frustrated or just need a break. Happy cooking and crafting!

DIY Aluminum Can Flowers

Materials:

1 pop can
Scissors
Gorilla glue
Dowell rod
Paint
Paintbrush
Clear coat
Pencil

Directions:

Use the scissors to cut the top inch off the can. Cut down the can to the base creating strips, you can make these as fat or skinny as you want. Only cut to base of can leave the bottom in tact that will become the center of your flower. Once all of your strips are cut flatten them out as shown in the picture below. Paint the can any color(s) you want. Allow to air dry then spray with clear coat. Once it is dry curl each petal around a
Pencil to give the curved look. Gorilla glue a Dowell rod to the back center of each flower. Once the glue has dried stick them in the flower bed and garden to decorate. One can makes one flower.

DIY Tuna Can Planter

This project was borrowed, with permission, from Melissa Souders. Thank you for the awesome idea!

Materials:

1 tuna can, empty and washed with label and top removed
1 or 2 flowers your choice/  (the kind from the garden section, that are already rooted and blooming)
20 clothespins

Instructions:

Take clothespins 1 at a time and clip them onto the sides of the tuna can. Making sure to push the clothespin all the way down. Clip them going around the entire tuna can until covered. Remove 2 flower sections from the container, roots and dirt included. Place into the center of the can.Yield: 1

Lemon Cheesecake Buns

Roll Ingredients:
1 package (2 1/4 teaspoons) active dry yeast
1/4 cup warm water (100-110 degrees F)
2 cups buttermilk (see recipe)
2/3 cup cold shortening
3 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
5 cups flour
2 tablespoons butter, melted, for after baking (see recipe)

Filling Ingredients:
2 (8-ounce) packages cream cheese, softened
zest of 1 lemon (reserve a little for topping)
1/2 cup sugar
2 tablespoons lemon juice
1 egg, room temperature
1 stick salted butter (or 1 stick unsalted butter and 1/4 teaspoon salt), melted (see recipe)

Glaze Ingredients:
2 cups powdered sugar
1 table lemon juice
1/2 teaspoon vanilla extract
1/4 cup milk
extra lemon zest

Directions:

Note on proofing: This yeast dough proofs for a couple of hours after you mix it up, and then the assembled rolls proof in the fridge overnight, so allow for this when planning.

Mix the warm water and yeast in a medium bowl and let the yeast foam for about 10 minutes.  In a separate large bowl (or the bowl of a mixer fitted with a dough hook), whisk together flour, sugar, salt, baking soda, and baking powder and cut the shortening into the mixture with two knives or a pastry cutter until the shortening looks like small peas. Stir yeast mixture and buttermilk into the dry ingredients and mix well, kneading just a few turns. Transfer the dough to a bowl lightly sprayed with cooking spray, cover tightly with plastic wrap, and proof for 2 hours until doubled in size.

While proofing cream the softened cream cheese in a medium bowl until fluffy before adding lemon zest, sugar, lemon juice, and the egg. Mix together until well combined.

After proofing turn the dough out onto a floured surface and roll it into a large rectangle about 1/8-inch thick (I carefully cut the dough in half and worked with half at a time to make it more manageable; if you do this, just spread on half of the filling ingredients for each half you roll). Spread the melted butter over the surface of the rolled dough and then dollop the cream cheese mixture all across the surface, spreading gently to create an even layer. Gently roll the dough up into a spiral and cut it into 2-inch rolls, placing them close together in your prepared baking dishes. Cover the rolls let them rise in the fridge overnight (they will have nearly doubled.)

When you’re ready to bake, preheat the oven to 400° F, letting the rolls rise on top of the preheating oven covered by a clean dish towel. Bake them for 25-30 minutes or until lightly browned on top (don’t underbake or they’ll still be doughy in the center). Brush with 2 tablespoons melted butter and return to the oven for 1 more minute.

Whisk together the glaze ingredients and drizzle the glaze over the warm rolls. Sprinkle with reserved zest and serve immediately. Serves 12+

The Perfect Slider

1 lb ground beef
Garlic powder
Onion powder
Salt and pepper to taste
Parsley diced dried or fresh
Basil diced dried or fresh
1 onion diced
Cheese slices (optional)
Dinner rolls or mini Hawaiian buns
Ketchup, mustard, mayonnaise, lettuce, tomato, bacon (optional toppings)

Thaw one pound of ground beef and mix with the garlic, onion, salt, pepper, parsley, and basil. Divide into 16 equal patties. I rolled my meat out between two sheets of wax paper with a rolling pin then used a small cup like a cookie cutter. Dice the onion and put into 16 equal portions on the griddle or skillet.  Place one pattie on top of each onion pile. Cook for 4 minutes on each side. Right before removing from the heat place a piece of cheese on top. (Optional) Place on a dinner roll or mini bun. Top with your choice of toppings. Serves 4-8 depending on appetite. Can be frozen and reheated later.

How to determine if an egg is good

Important information and easy to do!

Cheesy Potato Casserole With Crunchy Cracker Topping

1 (30 oz) bag frozen hash brown potatoes
2 cups sour cream
1 (10.75 oz) can cream of chicken soup
1 medium onion finely chopped
2 cups shredded cheese
salt and pepper to taste
1 sleeve Ritz crackers crushed
4 Tbsp. butter (see recipe)

Preheat oven to 350°F. Combine sour cream, cream of chicken soup, onion, cheese, salt and pepper in a large bowl. Stir in hash brown potatoes. Pour and evenly spread into a greased 9×13" baking dish. In a medium bowl, melt butter and stir in crushed Ritz crackers. Evenly top casserole with buttered crackers. Bake at 350°F for 30-45 minutes.

Chocolate No Bakes

1/2 C Butter (see recipe)
2 C Sugar
1/2 C Buttermilk (see recipe)
4 Tbsp Cocoa
1/2 C Peanut Butter
4 C Quick cooking Oats
2 tsp. Vanilla

Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax paper or foil. Let cool until set. 

Orange Lemonade

Lemonade mix
Oranges

Mix lemonade according to directions on package. Slice oranges leaving peel on. (Remove seeds if you didn't buy seedless) Add orange slices to lemonade and refrigerate for 2 hours before serving.

Single Serving Cheese Balls

8 ounces softened cream cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon grated lemon zest (optional)
1 cup shredded firm cheese (like cheddar, parmesan, pepper jack or gouda)
salt and pepper to taste
Choice of topping ( I used chopped pistachios, parsley, tarragon, bacon pieces, almonds, and pecans)
15 Phyllo shells (one package)

Mix all the above ingredients together using a hand mixer then with moistened hands, form into 1-inch balls, roll in choice of topping, place one ball in each phyllo shell and chill 4 hours. Makes 15 servings.

Cucumber Cups with Onion and Bacon

Cucumber
4 tablespoons pureed onion
2 teaspoons Chopped chives, 2 tablespoons sour cream
Bacon pieces
Granulated garlic or fresh minced garlic
Salt to taste
Lemon juice

Cut the cucumber crosswise about 1 – 1.5 inches in length. Scoop out the center of each of the cucumber pieces to make a cup. I used a melon baller for this. Make sure your cucumber pieces are big enough to leave a base for the cups after you scoop most of the meat out, again, at least one inch.

To prepare the filling: Combine 4 tablespoons of onions with the sour cream and chives in a bowl. Start with just a little until you have the right onion to sour cream ratio you prefer. Season to taste with garlic, salt and lemon juice.Spoon the filling into the cucumber cups, top with bacon pieces. These are best chilled a bit for serving. One cucumber generally makes 8 cups.

BLT Bites

20 cherry tomatoes
1 pound cooked diced bacon
1/2 cup mayonnaise
1/3 cup chopped green onions
3 tablespoons grated Parmesan cheese
2 tablespoons diced fresh parsley

Cut a thin slice off of each tomato top. Scoop out and discard pulp. I used a melon baller to scoop out the middle. In a small bowl, combine the remaining ingredients. Spoon into tomatoes or pot into a gallon bag, snip the corner and squeeze into tomatoes. Refrigerate for several hours before serving. Makes 20 servings.

Banana Split Cake

1 box yellow cake mix
3 eggs
1 cup water
1/3 cup oil
8oz cream cheese at room temperature
12oz cool whip
1 can crushed pineapple
1/4 cup powdered sugar
Diced strawberries
4 sliced bananas
Hot fudge topping

Preheat oven to 350°. Grease 9x13" baking pan. Mix cake mix, eggs, oil, and water together. Pour into greased baking pan and bake for 35 minutes. Cool completely on a wire rack. Cut in half length wise. Remove top layer and put aside. In a bowl mix together cream cheese, powdered sugar, and cool whip until smooth then mix in pineapple. Spread half the mixture on the bottom portion of cake. Add half the bananas and strawberries then cover with the top layer of cake. Put the rest of the cream cheese mixture on top along with the rest of the strawberries and bananas. Drizzle hot fudge on top. Cut and serve or store in the refrigerator for later. Serves 20+.

DIY Cake Stand

Materials:

Glass Plate
Glass Candle Holder
Gorilla Glue
Elmer's Glue
Food Coloring Liquid (see chart for color options)
Paint Brush

Directions:

Gorilla glue the candle holder to the bottom of the plate and let dry. In a bowl mix together Elmer's Glue and your choice of food coloring. Mix together thoroughly. Apply to candle suck and underneath side of plate. Do NOT paint the top side of the plate where the cake sets. Let dry completely then use for your favorite cake or loaf of bread. Banana bread is pictured. (See recipe)

DIY Bear Planter

I'm always looking for a way to reuse old containers. If your family loves animal crackers as much as mine then you should have no problem eating you way through a year supply of animal crackers to get this awesome plastic bear container.

Materials:
Plastic animal cracker container
Gravel (I used some out of my driveway)
Topsoil (Wal-Mart sells 40lb bags for $1.24)
Chives- seeds or plant (I bought a ready to harvest plant from the produce section)

Wash and dry the bear. Fill the bottom two inches with gravel for drainage. Fill the stomach with topsoil. Plant the chives into the head. I arranged mine into a straight line to make a Mohawk. Fill in the rest of the head with topsoil and put an inch of gravel on top. Water lightly everyday. When chives reach 12" trim them back down to 2". You can watch the bear's "hair" grow back! You should be able to cut it every two weeks. Use chives in place of green onion in soups and salads. Also great to spice meats. Use the bear as a decoration in the garden or on a sunny spot on the kitchen counter.