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Friday, October 30, 2015

Baby Waker Redo

My grand~dude has long out grown his walker. I now have a new grand~princess that will be using it. I took one look at it, and thought OH LAWDY...No princess can ride around in a yellow and navy blue space ship....
Now anyone that knows me knows, I never throw anything out that can be re~loved, and I just knew with some fabric from my craft room, and some spray paint I could re~create a ride fit for my lil Princess...
So with a little sand paper, a can of Gumdrop violet paint, and fabric for the seat, this is what I came up with...

Here is the before....

And here is the After....

A tricked out ride, blinged bottle, vanity mirror, tiara, and a kissy Binkie...what more could a Princess want? 

Monday, October 19, 2015

Spicy Sweet Savory Chicken and Rice

16 cups water or 3 quarts
  • 1/4 sweet apple diced small
  • 3 cups long grain white rice 
  • 1 small onion, chopped
  • 3 bay leaves
  • 4 teaspoons chicken bouillon
  • 1 tsp. celery seed 
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon Mrs. Dash
  • 3 chicken breasts whole no bones
  • 4 oz, green chilies 
  • 1/2  tsp. pepper
  • 3 cloves garlic, minced
  • 5 teaspoons all-purpose flour 
  • 1 cup milk
  • 8 oz shredded cheese, divided
  • 1/3 cup sour cream
  1. In a large stock pot bring water, chicken,apple, onion, ½ teaspoon pepper, 1 teaspoon Mrs. Dash, green chilies, garlic, olive oil, celery seed and bay leaves to boil, cover and reduce to a simmer for at least an hour (2-3 hours would be preferable).
  2. Once simmering is complete, remove chicken to cool in order to cut into small chunks. Let broth continue to simmer and reduce.
  3. Remove all broth from pot (or use another pot) and put approximately 6 cups broth back into pot along with the rice . Cover and simmer for 15 minutes. 
  4. Stir in the cup of milk whisked with flour and bring  just to a boil stirring constantly to  avoid lumps. 
  5. Reduce heat to simmer, and add your chopped chicken.
  6. Add  reserve broth and cheese ... stir well ...remove from heat   
  7. Serve topped with sour cream..ENJOY!!!

Saturday, October 17, 2015

Deep Fried Widmer Brick Cheese Curds


1 cup all-purpose flour
1 cup milk
1 tsp baking soda
1 egg
1 pound cheese curds or 1/2 inch cubed cheese
Extra flour for coating


  1. Put cheese curds in the freezer for an hour.
  2. Heat your oil high to 400°
  3. In a  bowl mix the flour, milk, baking soda and egg just until well combined.
  4. In a large baggie add some extra flour.
  5. Toss your frozen cheese curds in the flour so they are lightly coated. 
  6. Coat the flour coated cheese curds in the batter, make sure every side is coated or your cheese will escape.  
  7. Place the battered curds in the oil and fry for a couple minutes until golden brown, turn often.
  8.  Only fry 6-8 curds at a time  for best results.
  9.  Once the curds are golden brown, remove them and place on a paper towel to absorb any excess oil. Serve immediately with ranch dressing, or ketchup.

Cathedral Church wedding cake

O.K so a couple in Indonesia posted these pictures on Instagram. 

I do not know who they are to credit these pictures, but I just had to share them, I have never seen anything so enormous ....EVER! wow

All I can say is ...that marriage better last!


Friday, October 16, 2015

Deep Fried Maple Leaves...Maple Tempura

Have you ever eaten maple tempura"? Autumn leaves can make a tasty snack with a pint of beer. Here in Wisconsin, we will deep fry just about anything and put it on a stick...

1300 ago, Minoo Mountain , bishop's praised the beauty of the maple leaves that shine in the waterfalls..

The Japanes have been eating Maple leaves for many years.

Since then, we have improved the recipe and taste to more of the American palate.

Autumnal leaves that I use I have grown from the my Japanese Maple tree.  I use only pesticide free leaves.

  • 12   smaller tender , clean and dry maple leaves
  • 1 cup milk
  • 1 cup flour
  • 1 tsp baking soda
  • 1 tsp. maple syrup or flavoring
  • 1 tsp. sesame seeds (optional for  nutty flavor)
  • 1 egg
  • 1 Tablespoon  brown sugar
  • 1½ quarts oil
  1. Heat oil to 375 degrees. (Use a thermometer and watch carefully)
  2. Whisk together milk, flour, baking soda, sesame seeds, maple syrup, sugar and egg until smooth.
  3. Coat several leaves with batter.
  4. Fry a few at a time, for several seconds, until golden brown.
  5. Drain on paper towel.
  6. Dust with powdered sugar  if desired.

Thursday, October 15, 2015

Peanut Butter Cookies Fast and Easy 3 Ingredients Gluten Free

My favorite peanut butter cookie recipe in the world.Easy Peasy and Flourless!!

1 cup sugar 
1 cup peanut butter 
1 egg
Mix and bake. 
You will love it fast and easy.

Drop spoonfuls on a greased cookie sheet or cast iron pan. Press flat with a fork. OR Top with a chocolate Kiss!!
Bake at 350 degrees for 9 to 10 min.

Don't over cook them, and put them in an air tight container, they will be a soft cookie 
grin emoticon

Smoked Sausage and and red potato casserole (crock pot)


1 can evaporated milk
2 tablespoons chicken bouillon or base
1 clove garlic  diced tiny
1/2 teaspoon parsley (optional)
2 tablespoons flour
2  large potatoes diced
14 oz. smoked sausage, diced
1 small onion, diced
1 1/2 cups grated  cheese of choice


Place potatoes, smoked sausage, onion, garlic, parsley, chicken base, flour and cheese together in a lightly greased crockpot.  Pour over condensed milk  and stir. Cover and cook on low for 4 hours or until potatoes are soft and sausages are hot.
 *****You do not want to cook on high as it will curdle if it boils.... Serve.

Tuesday, October 13, 2015

Pork Chops with Mushroom Gravy Low Carb~ No Canned Soup

When I think of comfort food, pork chops and gravy always come to mind. This is my twist on one of my mother's favorite dishes to prepare for the family when I was growing up. We all loved her smothered chops. This meal reminds me of home and love.

Pork Chops with Creamy Mushroom Sauce. They turn out juicy and fall apart tender. Serve with your favorite vegetable or side salad and you have a winner.Best thing is no canned soup used here and is low carb !

  • 3 tablespoons olive oil
  • 4 T. butter
  • 6`8 pork chops,  about 1/2"  thick
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt
  • 1 medium onion, diced
  • 1/2 green pepper diced
  • 10 oz mushrooms, sliced
  • 1 can evaporated milk (NOT SWEETENED CONDENSED)
  • 3 garlic cloves, minced
  • 1 container chicken broth 32 0z.
 Heat large skillet over medium  heat. Add 4 tablespoons butter and gently saute mushrooms, garlic, green pepper and onions until onions are translucent but not brown. 

Remove from pan along with any drippings and set aside.

Use paper towel to pat pork chops dry, season with salt and pepper, and arrange in hot skillet with the olive oil in single layer. Cook until brown on first side, flip and brown on second side. 

Remove pork chops and layer in a deep casserole dish .

Add onions and mushroom mixture  including an drippings over the top of all the chops

Add chicken broth to the skillet that you just browned your pork chops in. Bring to boil, reduce heat to low, and  simmer 30-40 min. until  it is reduced by half or maybe a bit more. Make sure to scrape all the brown goodness off the bottom of your pan as this will add awesome flavor, and give your gravy  a great golden brown color.  

Turn off heat and let cool for 15 minutes. Add your evaporated  milk , stir well. This is your gravy.

Pour gravy over pork chops and mushroom mixture . Cover casserole dish with a lid or aluminum foil and bake at 350 for 45 minutes. 

*Extra gravy may be served in a bowl on the side. (Recipe makes 5 cups gravy.)
                                                          ****** OR ******
 I freeze  half  of mine for soup later. I just saute some meat and veggies then add the gravy and simmer on low for 20 minutes. Very yummy.Be careful not to boil this gravy on high, as it could curdle on you due to the milk in it.