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Saturday, September 26, 2015

Just For Fun ~ What it takes to make 15 Gallons of Mama's Slaw

30-32 large heads of Cabbage
5 lbs of Carrots
3 or 4 gallons of Mayonnaise
(Depends on the yield from the cabbage)
1 bottle Lemon Juice
1 bag Sugar
Salt and Pepper
Multiple Coolers and Zip-Loc Bags

3 stations:
Peeling and cutting Carrots and Cabbage
Grinding Carrots and Cabbage
Mixing (Notice that I had to use one of the babies' chairs
 as a stool because the bowl/tote was so big! LOL)

Elliott took the pictures, 
but he was on the Cutting and Peeling Station.
The hubby was grinding and I was mixing.

And, THIS is the look I get 
when I try to tell him how to do something! LOL

Saturday, September 19, 2015

Strawberry Cake with Powdered Sugar Glaze!

My house smelled totally AWESOME when this cake was baking! It smelled like sweet, hot strawberries!!!

1 package white cake mix
1 small package strawberry gelatin
1 cup water
1/2 cup oil
3 eggs, beaten
1/2 cup mashed strawberries

Powdered Sugar
Milk or Water

Preheat oven to 350°. In a large bowl, combine dry cake mix, gelatin powder, water, oil and eggs. Beat on low speed 1 minute or until moistened; beat on medium until well blended. Don't over mix or the cake will be tough. Fold mashed strawberries into cake batter. Pour into greased and floured 9X13 baking pan. Bake 30 minutes or until a toothpick comes out clean. Cool 10 minutes. Slowly poke holes in the cake, as many as you want. Remove from pan and place on serving tray.

Mix powdered sugar and water (or milk) to make a glaze. Generously pour over the cake, filling the holes! Cool completely and cut and serve!

Sunday, August 9, 2015

Best Ever Cinnamon Rolls

This is a monster 12" cake pan!

For the dough:
1 package active dry yeast
¾ cup warm water
1½ cups warm milk
½ cup sugar, divided
1 teaspoon salt
4½ cups flour, divided
¼ cup shortening, melted

For the filling:
1/4 cup brown sugar
1 teaspoon flour
1 1/2 teaspoons cinnamon

For the glaze:
1 cup 10X sugar
1 tablespoon milk

In a large bowl, dissolve yeast in warm water. Stir until dissolved. Add warm milk, ¼ cup of the sugar and salt. Stir in 3 cups of the flour. Mixture will be very wet. Let rise in a warm place for about 1 hour.
After the first rising, stir in the remaining ¼ cup of sugar and melted shortening. Add remaining 1½ cups of flour. Dough will still be wet. Let rise until double, about an hour. 

Mix together the cinnamon, sugar and flour and set aside.
Mix the sugar and milk in a small bowl and set aside.
After the second rise, the dough will be very wet. Dump dough on a well-floured surface and divide in half. With a floured rolling pin, roll each half into a large rectangle, about 18 inches long. Spread each rectangle with the cinnamon sugar mixture. Roll them up tightly. Cut into 1 inch slices. Place them in well greased cake pans and let rise until doubled.
Preheat oven to 350 degrees. Sprinkle with any of the sugar mixture that escaped when rolling and bake at 350 degrees for about 20 minutes or until golden brown and all puffed up in the center. Drizzle glaze over hot rolls!

Tuesday, August 4, 2015

Hot Pepper Jelly

Hot Pepper Jelly

2 green bell peppers, seeded and chopped
2 red bell peppers, seeded and chopped
8-10 jalapeno peppers, seeded and chopped
1 1/4 cups apple cider vinegar
6 cups sugar
1 teaspoon butter
1 package Sure-Jell
2 teaspoons red pepper flakes

Stem and seed the peppers. Cut them into chunks and put the peppers and the vinegar in a food processor and chop them to small pieces. Pour the puree into a large pot and add the butter and sugar. Bring to a boil, and boil for 4 minutes. Stir in the pectin, and continue boiling for 1 minute. Remove from the heat and let sit for 5 minutes. Stir in the red pepper flakes. Pour into hot sterilized jelly jars. Place them in a hot bath for 10 minutes. Store in a cool place.

Saturday, August 1, 2015

Brown Box Veggies and a Pick-up at Four Oaks Farm Store!

Last month I won a Farm Photo Contest in two categories. The prize for winning was a gift certificate to Brown Box Veggies. Since I won two categories, I received two gift certificates! This post is about the first certificate.

Since the closest pick-up point was over 50 miles away, I got my step-daughter to go pick it up from Four Oaks Farm Store for her and her family. They are in love now! They plan repeat trips! It is awesome and only about 6 miles from their house! How is that for convenience? Their young son Jack was amazed at the colors, textures and FOOD! They didn't get a chance to see everything, but they plan an extended visit next time! Thanks for a great experience for them Four Oaks!

Brown Box Veggies

"Having an affordable service that allows folks to purchase fresh produce, being able to buy as much as we can find from local farmers, and teaching families good eating habits is what Brown Box Veggies is all about."

Corn, Potatoes, Onions, Cabbage, Zucchini, Apples, 
Peaches, Tomatoes, Blueberries, Bell Peppers, 
Green Beans, Okra, and I believe Parsley...

Jack at the pick-up location
Four Oaks Farm Store!
It is an awesome/fun store!

Their bounty!
All at an awesome value... $27
But FREE through my gift certificate!!!

Thursday, July 30, 2015

Old Fashioned Fig Preserves

8 cups figs, stemmed
3/4 cup water
1/4 cup lemon juice
8-10 cups granulated sugar*

Stem the figs, letting some of the skin release also and discard. I don't completely skin mine, but tearing off a little helps when you mash them. Add all of the ingredients, except the sugar, into a large stock pot and cook over medium to medium high heat. Bring to a boil. Add all the sugar at once and return to a boil. I let mine cook for a few minutes. I also used a submersion blender to break up the figs. That step is totally optional. You can leave them whole or used a potato masher to mash them, if you like. Remove from heat and carefully spoon or pour into jars. I yielded 3 pints and 5 half pints from this batch. You can either process the jars of preserves in a water bath, or store in the refrigerator. 

One Pint is missing from the picture because
my DIL was here and took it home! LOL
Good stuff!

*Depending on how ripe the figs are, you may use more. My figs were the last of the harvest and were so ripe, most were dark brown, almost black. They were VERY sweet and required less sugar.

Wednesday, July 29, 2015

Disney Inspired Treats (plus one)

Minnie Mouse is, of course, one of the most noticeable of Walt Disney's characters, next to Mickey. I was asked to do an edible fruit display for a Minnie Mouse themed birthday! Here's what we came up with!

Minnie Mouse Fruit Bowls!

1 round seedless watermelon
1 cataloupe

Using a melon baller, scoop out the watermelon and cantaloupe.
Cut the other fruit into desired shapes.
Combine and fill the watermelon.
Secure the cantaloupe halves to the top of the
watermelon with toothpicks, and fill with fruit.


Not many people remember the Disney character Willy the Whale. He was an opera singing whale that wanted to sing at the met. There were reports of a mysterious voice singing deep in the sea. It was Willie the Whale!

Willie the Whale

Take one large oval watermelon and using a template that we downloaded from clip art, carefully carve the watermelon. We started with a square in the top and hollowed out most of the inside. Then carefully carve the rest of the tail. We used the small end of a melon baller to carve out eye sockets and placed a grape in each. I used a potato peeler (the pointy end) and carved his smile. We then filled it with fruit. (the melon, strawberries, pineapple, grapes, cantaloupe and blueberries) If transporting, you need to put something under the tail to support it and keep it from breaking! 

OK! It's not Disney! It's Dr Suess that was the inspiration for these Grinch Mountain Cakes!
These are Red Velvet Cheesecake Mini Grinch Mountain Cakes! Say that 5 times fast! LOL
Click HERE for the recipe!