tag:blogger.com,1999:blog-52176095692997094152024-03-20T08:06:38.338-07:00Natural Homemade LivingMy sister and I started our blog to share how we make our busy lives a little simpler. We hope you find some new ideas and find a little more time in your busy life. And maybe you'll enjoy a few laughs in the our stories!
Thanks for stopping by!
Angie and TammiAngiehttp://www.blogger.com/profile/09239373186099603015noreply@blogger.comBlogger431125tag:blogger.com,1999:blog-5217609569299709415.post-24684770699114873552024-03-13T12:30:00.000-07:002024-03-13T12:30:05.172-07:00 Easter Wreath Fun!<div class="separator" style="clear: both; text-align: center;">
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A fun little project you can complete in about an hour is a colorful Easter wreath! They also make great gifts! <br />
<u>What you need:</u><br />
1 straw wreath (leave the plastic wrap on) or Styrofoam circle, mine is 12" <br />
24-30 plastic eggs <br />
Ribbon for bow or pre-made bow<br />
Small stuffed animal <br />
Hot glue gun/glue<br />Decorations of your choice <br />
Floral moss or natural straw <br />
Craft wire <br />
<u>Directions: </u><br />
<ul>
<li>I started with my wreath hanger. Cut a piece of craft wire about 12 inches long. Wrap it around the top of the wreath and twist it several times on the back of the wreath, form a small circle and twist at the bottom of the circle. This will be your wreath hanger.</li>
<li>Turn the wreath over keeping the hanger on the top while you're working. You will want to leave a space at the bottom for your bow and stuffed animal. Heat your hot glue and start by placing a generous amount of hot glue on an egg, hold the egg onto the wreath for a few seconds until it sticks. I started placing my eggs on the top and worked my way down the sides. </li>
<li>Place the eggs as close to each other as you can. There will be space between them, it's ok, you can fill them in later with your decorations, flowers or moss.</li>
<li>Once your eggs are in place you should have a space at the bottom about 5 inches wide. This is where you will place your bow. Use the directions to make your bow here <a href="http://naturalhomemadeliving.blogspot.com/2012/12/simply-make-your-own-bows.html" target="_blank">Simply Make Your Own Bows</a>. (I made one change on the bow I used a piece of ribbon 12 inches long instead of a pipe cleaner).</li>
<li>Glue your bow to the bottom of the wreath in the empty space. Just above the bow, apply a large amount of hot glue to the wreath, apply some hot glue to the bottom of the stuffed animal, and hold the stuffed animal on the wreath for a minute or so until it sticks. </li>
<li>Now for the finishing touches, I used hot glue on some silk flowers and placed them where my spaces are between the eggs. I also used pieces of floral moss and tucked it in the spaces between the eggs. It works great if you use the end of your scissors to tuck the moss into the spaces.</li>
<li>Make sure all of your eggs are secure. If they aren't apply small amounts of hot glue to them and stick them to each other. I only had to do this to 3 or 4 eggs. </li>
<li>I hung my wreath on the inside of my front door using a magnetic wreath hanger. Your project is done and so beautiful! Happy crafting!</li>
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Love and peace,<br />Tammi <br />
<br />Tammi http://www.blogger.com/profile/01435687811310231072noreply@blogger.comtag:blogger.com,1999:blog-5217609569299709415.post-8471304570512180782024-02-04T07:24:00.000-08:002024-02-04T07:24:10.114-08:00 Cute Marshmallow Pops<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Marshmallow Pops</td></tr>
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I've been making these marshmallow pops for parties for years and I have figured out a couple of helpful hints to make it an easier process. I'm not a marshmallow fan but I think they look pretty in an arrangement. They are super cute for Valentine's Day and the kiddos say they are awesome! π<br />
<b><u>Ingredients</u></b>:<br />
1 bag Wilton Candy Melts (12 oz bag)<br />
30 lollipop sticks<br />
30 large marshmallows (I did not use the jumbo size)<br />
Sprinkles, coconut, chopped nuts, small candies<br />
Food coloring optional<br />
<u><b>Directions:</b></u><br />
<ul>
<li>Melt the candy chips using a double boiler on the stove. Fill a medium size pan halfway with water and place a glass bowl on top. Heat over medium heat and make sure the water doesn't touch the bottom of the bowl or it'll get too hot. You can also melt the chips in the microwave in 30 second increments.</li>
<li>Once the chips are melted, dip an end of the lollipop stick into the chip mixture about 1/2 inch then push it into the end of a marshmallow, almost to the end. Repeat until you have the number of pops you want. This helps the marshmallow stick to the lollipop stick.</li>
<li>Place these in the freezer for 10 minutes.</li>
<li>Remove pan and bowl from stove. It's easier if you keep the chips melted and warm but not hot.</li>
<li>Remove the marshmallow pops from the freezer and dip each one into the melted chips. Gently tap the pop on the side of the bowl so the excess chocolate drips off. If you skip this step your decorations will drip off the pop. Don't ask me how I know this! π</li>
<li>Hold the dipped pop over parchment paper to decorate with sprinkles, roll in coconut or nuts or the use the decorations of your choice.</li>
<li>I used a flower vase and cut some floral foam to fit over the opening to display the pretty pops.</li>
<li>I cut a piece of foil large enough to cover the foam.</li>
<li>Carefully push each lollipop stick into the foam.</li>
<li style="text-align: left;">Let pops dry for a few hours and loosely cover with cellophane or plastic wrap. I usually make these one day before the party.</li>
<li>Pour sprinkles or candies over the top of the foil to add the finishing touch. </li><li>Have fun and enjoy!</li>
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Love and peace,</div>
<div>Tammi</div>
Tammi http://www.blogger.com/profile/01435687811310231072noreply@blogger.comtag:blogger.com,1999:blog-5217609569299709415.post-31939622837935844132023-12-20T06:18:00.000-08:002023-12-20T06:18:13.375-08:00Crockpot Candy<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitlOzD07gFQjc8mf2SBt6YlBcH-UQFpG3aXRWIm-HAzmOkS3hETLkSmRQ2q47Vmv-9Ky_ojJFUUTNH9o1hJ9rpRiKthLFzt5vgzaJXA5V10PuA8tylyRwG0HLCeWjtJE6wkcWr7h10OXZUtIGh3XHBhbDY8afnect-TTskQYpg93rYMH7eozrEBmZ8IGw/s4032/IMG_9125.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitlOzD07gFQjc8mf2SBt6YlBcH-UQFpG3aXRWIm-HAzmOkS3hETLkSmRQ2q47Vmv-9Ky_ojJFUUTNH9o1hJ9rpRiKthLFzt5vgzaJXA5V10PuA8tylyRwG0HLCeWjtJE6wkcWr7h10OXZUtIGh3XHBhbDY8afnect-TTskQYpg93rYMH7eozrEBmZ8IGw/w229-h305/IMG_9125.HEIC" width="229" /></a></div><br /><p></p><p>This recipe is everywhere and I finally gave in and made some! It was so simple to make and already popular in our family! Everyone likes the sweet with a little salty taste from the dry roasted peanuts. Check it out! π</p><p><u>Ingredients:</u></p><p>24 oz. white chocolate almond bark</p><p>12 oz. chocolate almond bark</p><p>12 oz. milk chocolate or semi-sweet chocolate chips</p><p>5 cups dry roasted peanuts</p><p><u>Directions:</u></p><p>I started layering the ingredients in the crockpot. Here's the order starting with the peanuts on the bottom, the almond bark (both flavors) and the chocolate chips.</p><p>Cover and cook on low for one hour, stirring every 15 minutes. </p><p>Cover 3 large baking sheets with parchment paper and scoop candy out of crockpot and place on the baking sheets. Add some of your favorite sprinkles. </p><p>Once the candies have set, mine took about an hour, store them in an airtight container.</p><p>I also made a batch without peanuts and used gluten-free mini pretzels. They turned out great!</p><p>Enjoy!</p><p>Love and peace,</p><p>Tammi</p>Tammi http://www.blogger.com/profile/01435687811310231072noreply@blogger.comtag:blogger.com,1999:blog-5217609569299709415.post-29886048655592608852023-12-06T14:04:00.000-08:002023-12-06T14:04:29.418-08:00 Marshmallow Chocolate Holiday Bars<br />
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My holiday baking marathon has begun! I decided to use a few recipes this year that I haven't made for years and this was the first one I found. I had forgotten about these yummy bars but back in the day, they were a favorite from our family friend Delores. She was our neighbor, an excellent baker and had a heart of gold. During the holiday season maybe take a little time to reminisce about those who are no longer with us. The happy memories are so heart warming and the kiddos love hearing the stories from the past. I smiled when I found this recipe that our Grandma had received from Delores dated 11/15/1978. π The great thing is that you can make them with gluten-free cereal, which means everyone in our family can eat them! And we all like the part that they are easy to put together, no baking!<div>
<u>Marshmallow Bars Ingredients:</u><br />
1 bag milk chocolate chips (11.5 oz.)<br />
1/2 bag butterscotch chips<br />
1 stick butter (1/2 cup)<br />
1 cup creamy peanut butter<br />
Melt these ingredients together in a medium size glass bowl over a pan of water on a medium heat stove. When the ingredients have melted add:<br />
3 cups rice krispies (I used the gluten-free Malt-o-Meal Brand)<br />
1 bag mini marshmallows (10 oz.)<br />
Stir all the ingredients together and spoon into a 9x13 pan lined with parchment paper or foil.<br />
Cool in the refrigerator for a couple of hours then cut into bars. Makes 24-30 bars depending on the size you cut them. </div><div>You can store them in an airtight container in the refrigerator or you can freeze them. Serve them at room temperature. π<br />
Enjoy!<br />
Love and peace,<br />Tammi<br />
<br /></div>Tammi http://www.blogger.com/profile/01435687811310231072noreply@blogger.comtag:blogger.com,1999:blog-5217609569299709415.post-35273386755849828162023-11-12T16:03:00.000-08:002023-11-12T16:03:50.929-08:00 Chocolate Pretzel Turtles<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<div style="border-image: none 100% / 1 / 0 stretch;">I'm making my Christmas goodie list. One thing in my list are chocolate pretzel turtles. These are simple and quick to make. I learned two important lessons; make sure you use soft caramels and high quality chocolate. We really don't need to discuss the details - haha! You can also make them gluten free if you use gluten free pretzels. You can use any chocolate, I made milk chocolate and white chocolate. These are delicious! π</div>
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<strong><u>Ingredients:</u></strong></div>
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36 pecan halves</div>
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36 pretzel twists, mini</div>
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36 soft caramels, I used Werther's soft caramels, 2 packages, unwrapped</div>
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1 bag chocolate chips, I used Ghirardelli white chocolate chips, melted</div>
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<strong><u>Directions:</u></strong></div>
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<li>Toast the pecans in a 325ΒΊF oven for 5 minutes then set them aside to cool.</li>
<li>Place pretzels on a parchment paper lined cookie sheet.</li>
<li>Place one unwrapped caramel on each pretzel.</li>
<li>Bake for 5 minutes in 325ΒΊF oven. They should look shiny and soft but not melted.</li>
<li>Remove from oven, keep them on the cookie sheet and lightly press one pecan on each caramel covered pretzel.</li>
<li>Let them cool. Mine took about 45 minutes.</li>
<li>I melted my chocolate on the stove using a glass bowl over a pan of water (a little less than half full with water). It's similar to a double boiler but make sure you take your time. Don't let the water in the pan touch your glass bowl or the chips will get too hot. No one wants clumpy chocolate. π</li>
<li>I lined another cookie sheet with parchment paper for my chocolate.</li>
<li>I used 1/2 tablespoon of chocolate for each turtle.</li>
<li>Place one pretzel in the center of each dollop of chocolate. </li>
<li>I cooled mine in the refrigerator then placed them in an airtight container. You can also freeze them if you make them ahead.</li>
<div style="border-image: none 100% / 1 / 0 stretch;"><br /></div><div style="border-image: none 100% / 1 / 0 stretch;">Enjoy!<br /></div>
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<span> <span> <span> </span></span></span>Love and peace,</div><div style="border-image: none 100% / 1 / 0 stretch;"><span> </span><span> Tammi</span><br /></div>
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<br />Tammi http://www.blogger.com/profile/01435687811310231072noreply@blogger.comtag:blogger.com,1999:blog-5217609569299709415.post-2748220267975019442023-10-31T13:29:00.008-07:002023-10-31T13:29:54.434-07:00Dad's Cowboy Casserole<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2rebBtI1IOghJ8ukC4LB1xTX-NLuumpWFzjTLgCYSRJu6wqLGM1-DVriw7KkNZYaqtU_5BaileYKskfXhT9BN8HnjHPheET1yVZGYoFNY3XXkgtqLChs_7EUMyqhliNd1WqSlJWWo9umTZdBF-i6Ggey0iyjnVh8Vp8mkMhJqCmiGAPZuVX6vLQWk8I/s2915/IMG_8543.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2386" data-original-width="2915" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi2rebBtI1IOghJ8ukC4LB1xTX-NLuumpWFzjTLgCYSRJu6wqLGM1-DVriw7KkNZYaqtU_5BaileYKskfXhT9BN8HnjHPheET1yVZGYoFNY3XXkgtqLChs_7EUMyqhliNd1WqSlJWWo9umTZdBF-i6Ggey0iyjnVh8Vp8mkMhJqCmiGAPZuVX6vLQWk8I/w400-h271/IMG_8543.jpeg" width="400" /></a></div><div><br /></div>I knew it was the perfect time to try this old family favorite recipe when the temperatures dropped to 15ΒΊ last night and snowflakes covered the patio. Comfort foods are my favorite when the weather is changing. Stay warm!! <span style="color: #6fa8dc;">ββ</span><div><u>Ingredients:</u></div><div>1 pound ground beef</div><div>1/2 cup green bell pepper, chopped</div><div>1/2 cup onion, chopped</div><div>1 can chili beans in sauce, 15 1/2 ounces</div><div>3/4 cup barbecue sauce</div><div>1/2 tsp salt</div><div>1/2 tsp black pepper</div><div>1 package corn muffin mix, 15 ounce</div><div><u><br /></u></div><div><u>Directions:</u></div><div><ul style="text-align: left;"><li>Preheat oven to 400ΒΊF. </li><li>Cook beef, peppers and onion over medium heat in a frying pan, about 15 minutes. Drain the grease from the ground beef. </li><li>Add the chili beans, barbecue sauce, salt and pepper.</li><li>Heat until the mixture starts to boil.</li><li>Spoon it into a 9 inch square baking pan or dutch oven.</li><li>Prepare the corn muffin mix using the instructions on the box. </li><li>Pour it over the meat layer.</li><li>Bake 30 minutes. Makes about 6 servings.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH69EjNoKijCK7FRVtPMLUCl68yoJftGeLU33vksUVJ-KCwN3By9Bw3a8uiPhSyJ5AThK05u-Vl6EobixFlaMMTJuO_4lK_iGvEtLuQKO4SXDw219ecB0CTUOaXSC9Uq72hQgdkOZf58eaBoRBHkHTzM-Q9OF694uNTStMkDZYx_4WfANoX09QkL9z6cs/s4029/IMG_8541.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2719" data-original-width="4029" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH69EjNoKijCK7FRVtPMLUCl68yoJftGeLU33vksUVJ-KCwN3By9Bw3a8uiPhSyJ5AThK05u-Vl6EobixFlaMMTJuO_4lK_iGvEtLuQKO4SXDw219ecB0CTUOaXSC9Uq72hQgdkOZf58eaBoRBHkHTzM-Q9OF694uNTStMkDZYx_4WfANoX09QkL9z6cs/s320/IMG_8541.jpeg" width="320" /></a></div><br /><div>Enjoy!</div><div>Love and peace.</div><div>Tammi</div></div><div><div><br /><p></p></div></div>Tammi http://www.blogger.com/profile/01435687811310231072noreply@blogger.comtag:blogger.com,1999:blog-5217609569299709415.post-53824324215549080262023-10-22T05:44:00.003-07:002023-10-22T05:46:45.881-07:00Creamy Pumpkin Pudding<br />
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<tr><td class="tr-caption" style="text-align: center;">Pumpkin pudding with a ginger cookie on the side π</td></tr>
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Homemade pudding is still one of my favorite childhood desserts. I love to make my own pudding and experiment with different flavors. A perfect fall flavor is pumpkin. This pudding is creamy and has all of the pumpkin pie spices. Try this awesome recipe if you love pumpkin and pudding!<br />
<strong><u>Ingredients:</u></strong><br />
2 T cornstarch<br />
1/2 cup brown sugar<br />
1 egg<br />
1-3/4 cup milk (I used 2%)<br />
2/3 cup canned pumpkin<br />
3/4 tsp ground cinnamon<br />
1/4 tsp ground nutmeg<br />
1/8 tsp allspice<br />
1/8 tsp ground ginger<br />
1 pinch ground cloves<br />
1 pinch salt<br />
1 tsp vanilla extract<br />
<strong><u>Directions:</u></strong><br />
<ul>
<li>Whisk brown sugar and cornstarch in a medium pan.</li>
<li>Cook over medium heat.</li>
<li>Whisk milk and egg then gradually add to the above mixture.</li>
<li>Continue whisking the mixture until it boils, it'll take a few minutes.</li>
<li>Boil for 1 minute and keep whisking.</li>
<li>Remove from heat and whisk in the pumpkin, spices and vanilla.</li>
<li>Place pan on burner over low heat.</li>
<li>Whisk for another 2 minutes.</li>
<li>Pour the pudding into 6 saucers or ice cream dishes.</li>
<li>Place plastic wrap over the top of the pudding and refrigerate until cold.</li>
<li>Place a ginger cookie or two in the pudding or crumble them over the top if you like a little crunch.</li>
<li>Top it off with a dollop of whipped cream before serving!</li>
<li>Makes 6 servings.</li>
</ul>
Enjoy your awesome fall pumpkin pudding!<br />
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Love and peace,<br />
Tammi<br />
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Tammi http://www.blogger.com/profile/01435687811310231072noreply@blogger.comtag:blogger.com,1999:blog-5217609569299709415.post-73832815313458368822023-10-09T09:27:00.000-07:002023-10-09T09:27:28.245-07:00 Cinnamon Bread<div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW0M3V8UsEZt_kbvJF-m84q1VG3CwBXn2fHOwAEPypC6kpG-gJ2DgA5KsbI3RVtnLLViSuFEVF_efqBE3zuWV0aJMQ-2kRVljJDTeAQK44WccHZ9b0sS5HQ6sC_8WkpWtvCRThgg8DGSgAVrR-iL0J4D6lKHjDeF-RZLQjXqkb8ozWeEVzxLURWim7OQA/s4032/IMG_8319.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW0M3V8UsEZt_kbvJF-m84q1VG3CwBXn2fHOwAEPypC6kpG-gJ2DgA5KsbI3RVtnLLViSuFEVF_efqBE3zuWV0aJMQ-2kRVljJDTeAQK44WccHZ9b0sS5HQ6sC_8WkpWtvCRThgg8DGSgAVrR-iL0J4D6lKHjDeF-RZLQjXqkb8ozWeEVzxLURWim7OQA/w300-h400/IMG_8319.jpeg" width="300" /></a></div><div><br /></div> This morning seemed like a great time to make a favorite bread from the past. This recipe makes 2 loaves. Enjoy!<br /> <br /><b><u> Ingredients: </u></b><br /> 1 cup softened butter <br /> 2 cups white sugar <br /> 2 eggs <br /> 2 cups buttermilk <br /> 4 cups flour <br /> 2 tsp baking soda <br /><br /><b><u> Cinnamon Topping: </u></b><br /> 1/2 cup white sugar <br /> 2 tsp cinnamon<br /> <br /> Cream butter then add sugar and eggs. Beat until blended then add milk. Mix in flour and baking soda. Pour batter into 2 greased loaf pans (9x5 inch) until they are 1/4 full. Sprinkle half of the cinnamon topping over the batter in each pan. Spoon the rest of the batter over the top of cinnamon mixture. Sprinkle the rest of the cinnamon mixture over the top. Use a knife to gently swirl the cinnamon mixture throughout each loaf. <br /><br /> Bake at 350Β° for 50 minutes or until a toothpick inserted into the center of each loaf comes out clean. Place on a cooling rack for 15-20 minutes then remove from pans. Slice and enjoy! <br /><br /> Love and peace, <br /> Tammi and Angie Tammi http://www.blogger.com/profile/01435687811310231072noreply@blogger.comtag:blogger.com,1999:blog-5217609569299709415.post-57389574399175451942023-10-08T06:23:00.000-07:002023-10-08T06:23:24.822-07:00Chunky ApplesauceFor me, homemade applesauce is another one of those items that once you've had homemade, the stuff in the jars just doesn't cut it! Both of my grandmas made applesauce without a recipe. I had some notes from them that helped me remember the process. I used organic ingredients, but you don't have to. I would recommend using sweeter apples so you don't need as much sugar. This is super delicious!<br />
<u>Ingredients</u>:<br />6 pounds apples (about 12-16 medium apples) peeled, cored and sliced<div>1/2 c water</div><div>1/2 c white sugar </div><div>1 tsp ground cinnamon</div><div>1/2 tsp allspice</div><div>1/4 tsp ground cloves</div><div><u>Directions</u>:<br />
I used organic apples, honeycrisp and gala. Peel, core and slice the apples and put them in a large pot. Add the water and sugar. Cook over medium heat for about 30 minutes, stirring occasionally. Stir in the spices and simmer over low heat until the liquid has cooked into the apples. Remove from the heat and cool for about an hour. I like to use jars to store the applesauce in the refrigerator. This recipe makes 4 pints or 2 1/2 quarts of applesauce. </div><div>* If you like to can, double the recipe and follow normal canning procedures. Process for 20 minutes in a water bath canner.</div><div>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ZBYEHZRHJnY/T5iYUDWEh5I/AAAAAAAAAY4/hyEYid-BrWA/s1600/003.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://4.bp.blogspot.com/-ZBYEHZRHJnY/T5iYUDWEh5I/AAAAAAAAAY4/hyEYid-BrWA/s400/003.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade Applesauce</td></tr>
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Love and peace,</div><div> Tammi <br />
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<br /></div>Tammi http://www.blogger.com/profile/01435687811310231072noreply@blogger.comtag:blogger.com,1999:blog-5217609569299709415.post-3907730905545090822023-09-24T13:15:00.010-07:002023-09-24T13:33:18.275-07:00Homemade Pumpkin Bars With Cream Cheese Frosting<a href="http://3.bp.blogspot.com/-Xlx2_FLtY2A/UIMAqQQhvwI/AAAAAAAABhU/HAYN8evmINw/s1600/002.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://3.bp.blogspot.com/-Xlx2_FLtY2A/UIMAqQQhvwI/AAAAAAAABhU/HAYN8evmINw/w238-h320/002.JPG" width="238" /></a><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><div><br /></div>It's officially fall and suddenly I am hungry for pumpkin bars with cream cheese frosting! SO you know what I have to do...make some pumpkin bars and post my pumpkin bars recipe. π<br />
<u>Ingredients</u>:<br />
1 c vegetable oil<br />
1 c brown sugar<br />
1/2 c white sugar<br />
4 eggs<br />
1 15 oz can of pumpkin puree<br />
Mix the above ingredients together until combined.<br />
2 c flour<br />
2 tsp baking powder<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1 T pumpkin pie spice or 2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg <br />
1/2 tsp cloves<br />
Add dry ingredients and mix well.<br />
Pour into a parchment paper lined 11x15 baking sheet with sides. Bake at 350Β°F for 25-30 minutes. Remove from oven and let cool on a cooling rack.<br />
<u>Cream Cheese Frosting</u>:<br />
8 oz cream cheese, room temperature<br />
1/4 stick butter, room temperature<br />
1-2 T heavy cream or half and half<br />
1 tsp vanilla extract<br />4 cups powdered sugar<br />
Mix frosting and spread on cooled pumpkin bars. I cut mine into 36 bars. If you want to save some for later, these bars freeze well. <div>Autumn pumpkin treats are yummy-licious! Enjoy π<br />
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Love and peace,<div> Tammi<div>
<br /></div></div></div>Tammi http://www.blogger.com/profile/01435687811310231072noreply@blogger.comtag:blogger.com,1999:blog-5217609569299709415.post-33616693636152436492023-09-19T08:15:00.015-07:002023-09-24T13:18:22.115-07:00Amazing Chocolate Cake From A Box<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; margin-left: 1em; margin-right: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiyyDt3d1tWaeWXc5zHtlLQ3UnrdrRceFa2IG2dR3CcwXzVyLEf74giJF9ke9EJ30McgItiPg0mpzxoT__DVknKf4q75BfrJWmjBBtmIjuEVtuYE3bXKtcdIqyimF8__06k0GB3xajBslNDq9QMzxOcCrmq-E2ejuKBIbhDxfgUFJ16hToiSXXrTqOntQU" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><span style="margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiyyDt3d1tWaeWXc5zHtlLQ3UnrdrRceFa2IG2dR3CcwXzVyLEf74giJF9ke9EJ30McgItiPg0mpzxoT__DVknKf4q75BfrJWmjBBtmIjuEVtuYE3bXKtcdIqyimF8__06k0GB3xajBslNDq9QMzxOcCrmq-E2ejuKBIbhDxfgUFJ16hToiSXXrTqOntQU" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiyyDt3d1tWaeWXc5zHtlLQ3UnrdrRceFa2IG2dR3CcwXzVyLEf74giJF9ke9EJ30McgItiPg0mpzxoT__DVknKf4q75BfrJWmjBBtmIjuEVtuYE3bXKtcdIqyimF8__06k0GB3xajBslNDq9QMzxOcCrmq-E2ejuKBIbhDxfgUFJ16hToiSXXrTqOntQU=w332-h400" width="332" /></a></span></div><div class="separator" style="clear: both; text-align: center;">Delicious!</div><p></p><p>When you're short on time and ingredients you can make a delicious, rich chocolate cake from a boxed mix. This has become a favorite at our house and it's so easy to make.</p><p> <b>Ingredients:</b></p><p></p><ul style="text-align: left;"><li>1 box chocolate cake mix</li><li>1 package instant chocolate pudding (small)</li><li>4 eggs</li><li>1 cup sour cream</li><li>1/2 cup vegetable oil or 1/2 cup melted butter (cooled slightly)</li><li>1/2 cup water <i><b>or</b></i> milk</li></ul><div>Preheat oven to 350Β°. Mix all ingredients together and beat on medium speed for 2 minutes. Pour batter into a 9x13 greased or parchment paper lined pan. Bake 35-40 minutes or until toothpick inserted in the middle comes our clean. Let cake cool before frosting it. </div><div>Chocolate canned frosting is perfect if you don't have time to make frosting. Add 1 tsp vanilla to the frosting and mix it for 30 seconds with your mixer. It tastes better that way π</div><div>Enjoy!</div><div>Love and peace,</div><div>Tammi </div><p></p>Tammi http://www.blogger.com/profile/01435687811310231072noreply@blogger.comtag:blogger.com,1999:blog-5217609569299709415.post-40266473744387599002023-09-09T17:17:00.003-07:002023-09-10T18:45:10.282-07:00Apple Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-CXfZ-C7e8Wg/VGjIcq48v3I/AAAAAAAADJs/skWa1X8rlDU/s1600/Apple%2BSpice%2BBread.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://3.bp.blogspot.com/-CXfZ-C7e8Wg/VGjIcq48v3I/AAAAAAAADJs/skWa1X8rlDU/s1600/Apple%2BSpice%2BBread.jpg" width="400" /></a></div>
My favorite fall scents and flavors are cinnamon, nutmeg, ginger and cloves. One of the reasons I love making apple bread is that your home will be filled with the best fall smells! This bread reminds me of coffee cake that my grandma used to make. It was the perfect choice this morning since our weather is cooler and fall is on the way! π<br />
<u><b>Ingredients for Bread</b></u>:<br />
1/2 c butter, room temperature<br />
2 eggs<br />
2/3 c white sugar <br />
2 tsp vanilla extract<br />
1 2/3 c flour<br />
2 tsp baking powder<br />
1/4 tsp ground cloves<br />
1/2 tsp nutmeg<br />
1 tsp cinnamon <br />
2/3 c buttermilk <i><b>or </b></i>add 2 tsp lemon juice or white vinegar to 2/3 c white milk, let it sit for at least 5 minutes, then add it instead of buttermilk. <br />
2 medium apples, I used honey crisp apples, peeled and chopped into small pieces.<br /><b><u>Ingredients for Topping:</u></b><div>3 T brown sugar</div><div>1/8 tsp cloves </div><div>1 tsp cinnamon </div><div>Mix it together with your fingers or a fork and sprinkle over the top of the bread batter.</div><div>
<u><b>Directions: </b></u><br />On low speed beat butter and sugar until smooth. Add eggs and vanilla and mix for about a minute. Add dry ingredients and combine until mixed together. The batter will be fairly thick.<br />
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Add the buttermilk while mixer is on low speed, it likes to splatter. Stir the apples into the batter with a spatula. Use parchment paper or grease a 9x5 inch loaf pan. Add the batter to the pan and sprinkle the top of the bread with the brown sugar topping.<br />
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Bake 350Β°F for 45-50 minutes. I always use grandma's method and insert a toothpick into the bread, if it comes out clean, it's done. If not, try another 5 minutes until it's ready.<br />
Enjoy your amazing apple spice bread and don't forget to enjoy the scents of the season!<br />
Love and peace,</div><div>Tammi</div>Tammi http://www.blogger.com/profile/01435687811310231072noreply@blogger.comtag:blogger.com,1999:blog-5217609569299709415.post-56788986552036320362023-09-02T07:03:00.002-07:002023-09-04T16:33:04.739-07:00Creamy Macaroni Salad<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzBW0LVhVAsk3LJWn-Sv6YEqc2oV79_pGiMR9RcXGcbdvcJbIcNxkmjixLFG0Kjulmj3T_HBCDv2OnDK0Kc1AvdWhx7JFepansWZszPlpA1K9ySAo4jLVySel0seWoFT9Gy9ZXx5OTkEfD4O9Uzy5xMe65tWJ1P-DP5KGwM6e6pcxnu5Okmz3Y4G-CB0g/s4032/IMG_7379.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzBW0LVhVAsk3LJWn-Sv6YEqc2oV79_pGiMR9RcXGcbdvcJbIcNxkmjixLFG0Kjulmj3T_HBCDv2OnDK0Kc1AvdWhx7JFepansWZszPlpA1K9ySAo4jLVySel0seWoFT9Gy9ZXx5OTkEfD4O9Uzy5xMe65tWJ1P-DP5KGwM6e6pcxnu5Okmz3Y4G-CB0g/s320/IMG_7379.jpeg" width="240" /></a></div>Creamy Macaroni Salad</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;">Another favorite summer salad with many variations is our creamy macaroni salad. You can add your favorite veggies and even canned tuna or chicken. It doesn't take long to put it together but the flavors come together when you refrigerate it at least a couple of hours before you serve it.</div><div style="text-align: left;"><u>Ingredients:</u></div><div style="text-align: left;"><ul style="text-align: left;"><li>One box elbow macaroni, 16 oz size</li><li>1 c mayonnaise</li><li>1 T yellow mustard</li><li>2 T dill pickle juice</li><li>2 T milk</li><li>2 T white sugar</li><li>1 T ketchup</li><li>1 c chopped celery</li><li>1/2 c diced dill pickles</li><li>1 medium cucumber, diced</li><li>1 medium tomato, diced</li></ul>Cook macaroni according to directions on package. Cool and drain by running cold water over it after it's cooked. Mix the rest of the ingredients together and stir in with the macaroni in a large bowl. Salt and pepper to taste. Refrigerate for at least 2 hours before serving. Prior to serving add a little milk if the salad has soaked up the liquid ingredients. Makes 8-10 servings.</div><div style="text-align: left;">Enjoy! π</div><div style="text-align: left;">Love and peace,</div><div style="text-align: left;">Tammi and Angie</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></div><br /><p> </p>Tammi http://www.blogger.com/profile/01435687811310231072noreply@blogger.comtag:blogger.com,1999:blog-5217609569299709415.post-37668961253430402082023-08-27T04:32:00.003-07:002023-08-27T07:00:06.465-07:00Scalloped Potatoes and Ham<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"> Simply Homemade Scalloped Potatoes and Ham<span style="text-align: left;"> </span></td></tr>
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Last week at the grocery store they were having a special on ham so I made scalloped potatoes and ham with some of it and froze the rest for soup. I used the cream soup mix instead of the cream soup from a can. It was delicious and just as easy. Here's the link to our recipe for <a href="http://naturalhomemadeliving.blogspot.com/2012/05/simply-replacement-for-cream-soups.html" target="_blank">cream soup replacement</a>. </div>
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Here's the recipe for the scalloped potatoes and ham:</div>
<ul>
<li>5-6 potatoes, peeled</li>
<li>2 cups ham cut in chunks, use as much or as little as you like</li>
<li>1 can of cream of celery or mushroom soup, or click on the recipe above, it is equal to one can</li>
<li>2 T butter</li>
<li>2 T flour </li>
<li>1 c milk</li>
<li>Salt and pepper to taste</li>
</ul>
Slice potatoes thin, I used my <a href="http://gan.doubleclick.net/gan_click?lid=41000613802463797&pid=13321&adurl=http%3A%2F%2Fwww.chefscatalog.com%2Fproduct%2F13321-oxo-mandoline.aspx%3Futm_source%3Dgoogle%26utm_medium%3Dshopping%26utm_content%3D13321%26utm_campaign%3DOxo%26gdftrk%3DgdfV23800_a_7c2214_a_7c9504_a_7c16078&usg=AFHzDLsL7JrweEQLWjbV7uLVL6DUAcm5NA&pubid=611956" rel="nofollow">Mandoline Slicer </a>to make them all the same. Cut the ham into small chunks and add to the potatoes in a greased or buttered 9x13 pan. In a sauce pan on the stove melt the butter, add the flour and milk and stir until it's thickened and smooth. Add the canned cream soup with a can of water (or milk) or use the cream soup replacement. When it's all mixed and smooth, pour over the top of your potatoes and ham. Stir and mix well. Cover with foil and bake at 350Β°F for about an hour to an hour and a half or until the potatoes are soft. Add salt and pepper to taste.<br />
Enjoy!<br />
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~Simply Angie<br />
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Angiehttp://www.blogger.com/profile/09239373186099603015noreply@blogger.comtag:blogger.com,1999:blog-5217609569299709415.post-34800741728303334592023-08-18T14:50:00.006-07:002023-08-20T14:24:17.093-07:00The Best Biscotti<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-bk5MN6fDN-U/T38JlfHXsvI/AAAAAAAAASo/NN3VZH3DTs4/s1600/007.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://1.bp.blogspot.com/-bk5MN6fDN-U/T38JlfHXsvI/AAAAAAAAASo/NN3VZH3DTs4/s320/007.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Best Biscotti</td></tr>
</tbody></table>A couple of my favorite things are a perfect cup of coffee and homemade biscotti! I'm all about simple and delicious treats. This is my best biscotti recipe! π If you are no longer enjoying the hard and tasteless biscotti in a plastic wrapper that you find at the store, you should make your own! This recipe might sound complicated but once you make it you will find it is quite simple. Then make yourself a perfect cup of coffee and enjoy it with the best biscotti ever! <br />
<u>Ingredients</u>:<br />
1/2 cup butter at room temperature<br />
1 cup white sugar <br />2 tsp pure vanilla extract or 2 tsp almond extract<br />
3 eggs<br />
2 cups flour<br />
2 tsp baking powder<br />
1/4 tsp salt<br /><div><ul style="text-align: left;"><li>Mix butter and sugar until blended. Add extract and eggs and beat until creamy and smooth (about a minute). You can use a hand mixer for this recipe.</li><li>Add flour, baking powder, and salt. Beat until combined.</li><li>Line a large baking sheet with parchment paper. You need to use parchment paper because you will need to lift your biscotti off the baking sheet later. </li><li>Divide dough in half and place each half on your parchment covered baking sheet. Spread the dough using a table knife so it looks like 2 logs on your pan - they will each be about 4 inches wide and 12 or 13 inches long. Run your knife (flat side) along the top of your dough so it is even across the top. If you don't have an extra large baking sheet, use 2 smaller sheets with one log on each. </li></ul>
Bake at 350Β°F for 20 minutes or until they are slightly brown and slightly firm when you touch the tops with your finger. </div><div><ul style="text-align: left;"><li>Remove from oven and carefully pick up 2 opposite corners of your parchment paper and place the the paper and biscotti logs on a cooling rack for 15 minutes. Reduce your oven to 290Β°F. </li><li>After your logs have cooled, leave them on the parchment paper and carefully lift them and place on a cutting board and start slice them using serrated bread knife diagonally about 1/2-1 inch thick. I slice 22 pieces total so without the small ends you have 18 larger pieces. When I cut the very ends off, one side will be rounded so I don't bake those a second time, those are for my taste testing purposes! π </li><li>Gently, turn each piece over on its side, then place the cut side down on your baking sheet. </li><li>Bake 10 minutes at 290Β°F. </li><li>Remove from the oven, turn each biscotti over and bake the other side for 10 minutes. </li><li>Remove biscotti from the oven and let cool. Store in an air tight container or they look cute in a large, covered glass jar too. They will keep for about a week or freeze them up to 2 months.</li></ul>For a fancy addition, melt 1 cup of chocolate chips (white or milk chocolate) and dip the ends of the biscotti into the chocolate or a light drizzle is fun too. <br />
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Love and peace,<br />
~ Simply Tammi<br />
<br />
<br /></div>Tammi http://www.blogger.com/profile/01435687811310231072noreply@blogger.comtag:blogger.com,1999:blog-5217609569299709415.post-72247213635583792002023-08-12T13:19:00.004-07:002023-08-12T13:24:33.025-07:00Chocolate Covered Frozen Yogurt Treats<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiB-YkOvFW7C6XuaGRX6lrjvfVh00bA12n52mpX8duTTDkMiHXrg9PDXtADUAEVUEA-R9_8cxwYqFEAffqa0Oq9twvYA3xyuu7fa6yZea-2YcAtLp6ijy0fvZZGBKjGG1dmqkuPuPQ7QYK_cDlq0ge7zYWYnmDwg88Z9sW3kUvqUyURP-ObUMPw_DU2DlA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1609" data-original-width="1252" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiB-YkOvFW7C6XuaGRX6lrjvfVh00bA12n52mpX8duTTDkMiHXrg9PDXtADUAEVUEA-R9_8cxwYqFEAffqa0Oq9twvYA3xyuu7fa6yZea-2YcAtLp6ijy0fvZZGBKjGG1dmqkuPuPQ7QYK_cDlq0ge7zYWYnmDwg88Z9sW3kUvqUyURP-ObUMPw_DU2DlA" width="187" /></a></div>Maybe you've seen the TikTok trend for frozen yogurts treats. They looked so good I had to make them! There are several variations but I used a couple of my favorite flavors for mine. They are a little messy to make but they are SO good and totally worth chocolate covered fingers! π<p></p><p><u>Ingredients</u></p><p></p><ul style="text-align: left;"><li>1 cup vanilla Greek Yogurt</li><li>2 cups strawberries, cut into small pieces</li><li>2 cups milk chocolate chips, melted</li><li>1 T coconut oil</li></ul><u>Directions</u><p></p><p></p><ul style="text-align: left;"><li>Stir the yogurt and strawberries together in a medium bowl.</li><li>I used a cookie scoop to place them on a parchment paper covered cookie sheet.</li><li>Freeze them for 1-2 hours.</li><li>Before you take them out of the freezer, melt the chocolate chips and coconut oil in the microwave using 30 second increments until they chips are melted and smooth.</li><li>Remove the clusters from the freezer and dip each cluster in the melted chocolate.</li><li>Place each cluster back on the cookie sheet and freeze again for about an hour.</li><li>Once mine were frozen, I put them in freezer bags until and returned them to the freezer.</li><li>Remove them about 15 minutes before you want to serve them. </li><li>Makes 12 servings.</li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEji0cKoudzMId_u2UoCqaMWoie7IXWAz6KqpAPl7LzdwRiK4xNoQ-NxILBiwRhSS073k-f1PVinSBUTCFSF6VlQVPAE6VoBv_moYWVt7zHquyA39a-dTpBYnSdc4xlksbAZeRfGRoWpt7yR9hmCGoh7oXxAnVlxcbTbbE5WMus9jRkGimepqUhovVi-JUM" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEji0cKoudzMId_u2UoCqaMWoie7IXWAz6KqpAPl7LzdwRiK4xNoQ-NxILBiwRhSS073k-f1PVinSBUTCFSF6VlQVPAE6VoBv_moYWVt7zHquyA39a-dTpBYnSdc4xlksbAZeRfGRoWpt7yR9hmCGoh7oXxAnVlxcbTbbE5WMus9jRkGimepqUhovVi-JUM" width="180" /></a><span style="text-align: left;"> </span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">* You can also serve them without the chocolate coating.</span></div></div><div>Enjoy! π</div><div>Love and peace,</div><div>Tammi and Angie</div><p></p><p><br /></p><p><br /></p>Tammi http://www.blogger.com/profile/01435687811310231072noreply@blogger.comtag:blogger.com,1999:blog-5217609569299709415.post-3336155164931441052023-08-04T22:00:00.006-07:002023-08-07T06:20:02.359-07:00Homemade Potato Salad<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiOwplw0kkwO-mDvgUGhges9JM4H4xCm6Xd3A4gIDZDg-cyyZjGpCOwh2XfDvqj0YpF3nGE6-ncIoZm9Z4QrrOsNmulmuEBkVUdpMhMpCaiJbi2xeRvNIDVPVeg30p1VKYPeVn3aM8EUL7aHPfC5wA2FcSGw9etZnI80LefGcJQ3CiAz1830AikUlFMVnc" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1528" data-original-width="2006" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiOwplw0kkwO-mDvgUGhges9JM4H4xCm6Xd3A4gIDZDg-cyyZjGpCOwh2XfDvqj0YpF3nGE6-ncIoZm9Z4QrrOsNmulmuEBkVUdpMhMpCaiJbi2xeRvNIDVPVeg30p1VKYPeVn3aM8EUL7aHPfC5wA2FcSGw9etZnI80LefGcJQ3CiAz1830AikUlFMVnc" width="315" /></a></div></div></div><div><br /></div>
Our family potato salad recipe is a delicious addition for a summer picnic or serve it with your favorite grilled or smoked foods.<div>
<u>Ingredients</u><br />
6 - 8 russet medium/large potatoes, peeled and cut in bite-size pieces <br />
5 hard boiled eggs<br />
1 cup mayonnaise<br />
1 T yellow mustard</div><div>1 T dill pickle juice<br />2 T white sugar<br />Salt and pepper to taste<br /><u>Directions</u></div><div><ul style="text-align: left;"><li>Place cut-up potatoes and place in cold water in a medium size pan. </li><li>Heat over medium heat on stove until they boil, then simmer about 15 minutes or until the potatoes are soft.</li><li>Drain the potatoes and soak in cold water for about 10 minutes. Drain in a food strainer.</li><li>Mix the dressing ingredients in a large bowl. </li><li>Slice the hard-boiled eggs and add to the dressing.</li><li>Fold in the potatoes and make sure the dressing is mixed in well.</li><li>Salt and pepper to taste.</li><li>Cover and refrigerate.</li></ul></div><div>I usually make this the day before I'm serving it and refrigerate it overnight. If you don't have time for that refrigerate a couple of hours before serving. Makes 8 servings. Enjoy!</div><div><br /></div><div>
Love and peace,<br />Tammi and Angie</div>Tammi http://www.blogger.com/profile/01435687811310231072noreply@blogger.comtag:blogger.com,1999:blog-5217609569299709415.post-86580232508479861592023-07-30T14:38:00.006-07:002023-08-27T07:01:30.624-07:00The Best Jello Poke Cake<div class="separator"><p style="margin-left: 1em; margin-right: 1em;"></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh6RDeEXmpE2lOW5wFLt4GPUF5qSqq4z5g2PcOvcin3V9aRaeQKBLaOkaiSJBPAhwaVnOoDCY3Ft8z5wcAZ_ZTz4KNkw9sSe-p4QdFzOhamvFwJr0dqS8l2Nty0CWQRS_G3pbjn5CZv0g8iBb-Bk_PlmeOLQH5FJ7eiNBaQTFhs20hnYxM_BrHEBxuup10" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="2088" data-original-width="2855" height="234" src="https://blogger.googleusercontent.com/img/a/AVvXsEh6RDeEXmpE2lOW5wFLt4GPUF5qSqq4z5g2PcOvcin3V9aRaeQKBLaOkaiSJBPAhwaVnOoDCY3Ft8z5wcAZ_ZTz4KNkw9sSe-p4QdFzOhamvFwJr0dqS8l2Nty0CWQRS_G3pbjn5CZv0g8iBb-Bk_PlmeOLQH5FJ7eiNBaQTFhs20hnYxM_BrHEBxuup10" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table>This is our favorite summer jello cake recipe from the vintage archives. π It's easy to make and refreshing during the hot summer months. The kiddos love it too! Use your favorite flavors of cake mix and jello to change it up a little.<p></p><p style="margin-left: 1em; margin-right: 1em;"><u>Ingredients for cake:</u></p><p style="margin-left: 1em; margin-right: 1em; text-align: left;">1 box white cake mix</p><div style="margin-left: 1em; margin-right: 1em; text-align: left;">1 small box strawberry jello</div><p style="margin-left: 1em; margin-right: 1em;"><u>Ingredients for topping:</u></p><p style="margin-left: 1em; margin-right: 1em;">1 small box instant vanilla pudding</p><p style="margin-left: 1em; margin-right: 1em;">1 1/2 cups milk</p><p style="margin-left: 1em; margin-right: 1em;">1 cup whipped cream or Cool Whip</p><p style="margin-left: 1em; margin-right: 1em;"><u>Directions:</u></p><p style="margin-left: 1em; margin-right: 1em;">Make cake according to the instructions on the box using a 9 x 13 pan. Let cake cool for 30 minutes.</p><p style="margin-left: 1em; margin-right: 1em;">While cake is cooling, dissolve jello in 3/4 cup boiling water. Once the jello has dissolved, add 1/2 cup cold water. Let it sit for 30 minutes.</p><p style="margin-left: 1em; margin-right: 1em;">Poke holes in the top of the cake with a fork about an inch apart. Using a large spoon, spoon jello over the top of the cake. The holes will soak up the jello. When all of the jello is gone, refrigerate the cake until you have the topping made.</p><p style="margin-left: 1em; margin-right: 1em;">Whisk the dry pudding mix with the milk then fold in the Cool Whip with a spatula. </p><p style="margin-left: 1em; margin-right: 1em;">Spoon the topping over the cake and spread the mixture like frosting.</p><p style="margin-left: 1em; margin-right: 1em;">Cover the cake and return it to the refrigerator until you are ready to serve it. It will last 4-5 days stored in the refrigerator.</p><p style="margin-left: 1em; margin-right: 1em;">Enjoy!</p><p style="margin-left: 1em; margin-right: 1em;">Love and peace,</p><p style="margin-left: 1em; margin-right: 1em;">Tammi and Angie</p><p style="margin-left: 1em; margin-right: 1em;"><br /></p></div>Tammi http://www.blogger.com/profile/01435687811310231072noreply@blogger.comtag:blogger.com,1999:blog-5217609569299709415.post-41220630054539046792022-11-03T22:00:00.008-07:002023-08-07T06:21:07.645-07:00Cherry Cheesecake Dessert<p><br /></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX6px_3OdiuG6Xi5tF3hHMgdAv4wN-h8DkwY8lzvd46mpnvfz4_dxfoEhMvFsHPkapaRBcIVbNBCVp2JGZyuv6Hnv1Cv1RhhtrujWtPZH2cNekRre5JxALKJ2_bhyOSyGAwOm8kJLKS9km5yQxMYFaFVUy6gYHKy2_MeZoU2uMweHkrHoH94OB-u0y/s2083/IMG_2728.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1448" data-original-width="2083" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX6px_3OdiuG6Xi5tF3hHMgdAv4wN-h8DkwY8lzvd46mpnvfz4_dxfoEhMvFsHPkapaRBcIVbNBCVp2JGZyuv6Hnv1Cv1RhhtrujWtPZH2cNekRre5JxALKJ2_bhyOSyGAwOm8kJLKS9km5yQxMYFaFVUy6gYHKy2_MeZoU2uMweHkrHoH94OB-u0y/s320/IMG_2728.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">A dessert that our Mom used to make is still at the top of our favorite desserts list! Her original recipe used blueberry pie filling but our families prefer cherry filling. The original recipe also used a 9x13 pan but you can also use two 9 inch pie pans so you can have different toppings. Then the blueberry and cherry lovers are both happy. π</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u>Crust</u></div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups graham cracker crumbs</div><div class="separator" style="clear: both; text-align: left;">1/2 cup melted butter</div><div class="separator" style="clear: both; text-align: left;">1/2 cup white sugar</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Stir together and press into a buttered 9x13 pan (or two 9 inch pie plates). Let sit until you prepare the filling.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u>Filling</u></div><div class="separator" style="clear: both; text-align: left;">2-8 ounce packages of cream cheese</div><div class="separator" style="clear: both; text-align: left;">1/2 cup white sugar</div><div class="separator" style="clear: both; text-align: left;">2 eggs</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Mix together and beat on medium speed until smooth. Pour over graham cracker crust. Bake at 350ΒΊ for 25-30 minutes or until the middle is set. Cool at room temperature for about an hour. Add the topping.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u>Topping</u></div><div class="separator" style="clear: both; text-align: left;">2 cans (21 oz each) blueberry or cherry pie filling (or your favorite)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Refrigerate overnight or at least 4 hours before serving. Makes 15 servings in the 9x13 pan. Store leftovers in the refrigerator is you have any. π Enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Love and peace,</div><div class="separator" style="clear: both; text-align: left;">Tammi and Angie</div></div></div><br /><p></p>Tammi http://www.blogger.com/profile/01435687811310231072noreply@blogger.comtag:blogger.com,1999:blog-5217609569299709415.post-55235123511581054942022-10-30T08:03:00.001-07:002022-10-30T08:05:01.642-07:00Delicious Orange Muffins<div> </div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh3GUN62qlUVjRWC43Zund9_qoFPY86C4HEyw-nsFi9EgK6iR-rvc9QmCWVFBqqCSeB2H3852FvR7s4InAVB7GKDH-kXbUdwYunD1TAAEClDpQER9KLeY_ptgKhDLPMt9xk0ZflsujynAYFpH7_K3Ep076PJipHM3i_V60MeHQrsURpTHaXHjWT2ZuV" style="margin-left: 1em; margin-right: 1em;"><img data-original-height="2028" data-original-width="1273" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEh3GUN62qlUVjRWC43Zund9_qoFPY86C4HEyw-nsFi9EgK6iR-rvc9QmCWVFBqqCSeB2H3852FvR7s4InAVB7GKDH-kXbUdwYunD1TAAEClDpQER9KLeY_ptgKhDLPMt9xk0ZflsujynAYFpH7_K3Ep076PJipHM3i_V60MeHQrsURpTHaXHjWT2ZuV=w251-h400" width="251" /></a></div></div><div><br /></div>These moist orange muffins are delightful! Our favorite muffin taste-testers highly recommend these and they are easy to make!<br />
<u><br /></u>
<u>Ingredients and Directions</u>:<br />
1 yellow cake mix (dry mix only)<br />
1 1/4 c orange juice<br />
3 egg whites<br />
1/4 c oil<br />
Zest from one orange<br />
<br />
Combine all ingredients and beat on medium speed for 2 minutes. Pour batter into lined muffin pans filling about 2/3 full. Makes 24 muffins. Bake at 350ΒΊ for 18-20 minutes. <div><br /></div><div><u>Glaze:</u></div><div>1 c powdered sugar</div><div>Orange juice from two oranges</div><div>Zest from one orange</div><div><br /></div><div>Stir ingredients together until smooth. Dip the tops of the warm muffins into the glaze and place on the cooling rack. Store in an airtight container. These muffins freeze well.<br />
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Love and peace,<br />
Tammi and Angie</div>Tammi http://www.blogger.com/profile/01435687811310231072noreply@blogger.comtag:blogger.com,1999:blog-5217609569299709415.post-24746615013579681472022-09-24T11:47:00.001-07:002023-08-09T08:05:45.461-07:00The Best Bran Muffins<div class="separator" style="clear: both; text-align: center;">
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This is a bran muffin recipe that we have been making for years. It's from a favorite restaurant we used to eat at as a family when we were younger, like <i>way</i> younger, in the 1980's! It has closed since then but luckily our Dad asked them for the recipe while they were still open! It makes about 6 1/2 dozen but you can keep the mixture in the refrigerator for up to 6 weeks..if you have it around that long!<br /><br /></div><div style="clear: both; text-align: left;">
<u>Here's what you need</u>:</div>
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One large bowl (big enough to hold all the ingredients but can fit in your refrigerator). If you don't have room in your refrigerator you can split up the batter once you have mixed it up.</div>
<div style="clear: both; text-align: left;"><br /></div><div style="clear: both; text-align: left;">In a medium bowl, pour the boiling water over the All-Bran cereal and let it sit.</div>
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<ul>
<li>2 c. All-Bran cereal</li>
<li>2 c. boiling water</li>
</ul>
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<a href="http://lh5.ggpht.com/-V4iEjnPap3s/UTOgm6ZWxLI/AAAAAAAABRE/UauuNqFOWT8/s1600/20130303_131152.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://lh5.ggpht.com/-V4iEjnPap3s/UTOgm6ZWxLI/AAAAAAAABRE/UauuNqFOWT8/s200/20130303_131152.jpg" width="200" /></a>Cream the following ingredients together in the large bowl: </div>
<ul>
<li>2 1/3 c sugar</li>
<li>4 eggs</li>
<li>1 cup oil (I usually use canola)</li>
<li>1 quart cultured low-fat buttermilk </li>
</ul><div>Add the water/bran mixture (from above). Mix by hand once the bran is added, don't over mix, you want to keep the texture of the bran.</div><div><br /></div>Whisk together the following ingredients in another large bowl. (I just use my hands to mix the dry ingredients together).<br />
<ul>
<li>5 c. flour</li>
<li>4 c. All Bran cereal (I use the rest of the box after I take out the 2 cups from the first step).</li>
<li>5 teaspoons baking soda</li>
<li>1 teaspoon salt</li>
</ul>
Slowly stir the dry mixture into the wet a little at a time to avoid over mixing. You may still have some lumps. This mixture should be made at least a day before to let the ingredients thicken and combine. Just give it a gentle stir when you are ready to bake them.<br />
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Bake in greased muffin pans at 375Β° for about 25 minutes, until a toothpick inserted comes out clean or if you test my way, push down gently with your finger, if it dents they aren't ready yet.<div><br /></div><div>Angie</div>Angiehttp://www.blogger.com/profile/09239373186099603015noreply@blogger.comtag:blogger.com,1999:blog-5217609569299709415.post-71154136534916110242022-09-24T09:28:00.003-07:002023-08-06T10:44:32.248-07:00Delicious Roast and Veggies<div style="text-align: center;"><a href="http://1.bp.blogspot.com/-iuT4uadUV9k/Vga9Bz7JA2I/AAAAAAAADS4/mLXN6gcIRY4/s1600/IMG_0362.JPG"><img border="0" height="240" src="https://1.bp.blogspot.com/-iuT4uadUV9k/Vga9Bz7JA2I/AAAAAAAADS4/mLXN6gcIRY4/s320/IMG_0362.JPG" width="320" /></a></div>
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<br />My day looked like this, a long to-do list and not much motivation so I put the list away and decided to spend my time in the kitchen. I made an amazingly easy, affordable and delicious meal. Here is my super simple roast and veggies recipe that you can make in a slow cooker or in the oven.</div>
<div style="font-family: Arial, Helvetica, sans-serif;"><br /></div><div style="font-family: Arial, Helvetica, sans-serif;">3 - 4 pound beef roast (chuck roast is usually the most affordable, but any roast will work)</div>
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2 shallots, chopped in large pieces</div><div style="font-family: Arial, Helvetica, sans-serif;">3 - 5 cloves garlic, chopped</div>
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1 bag baby or petite carrots</div><div style="font-family: Arial, Helvetica, sans-serif;">2 cups beef broth</div>
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7 - 8 baby red or gold potatoes, cut in half</div><div style="font-family: Arial, Helvetica, sans-serif;">2 sweet potatoes, peeled and cut in chunks</div>
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Coarse salt (to taste)</div>
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Coarse pepper (to taste)</div>
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1 T oregano</div>
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2 T parsley<br />
1 T rosemary </div><div style="font-family: Arial, Helvetica, sans-serif;">1 tsp thyme</div>
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<br /></div>
<div style="font-family: Arial, Helvetica, sans-serif;">Combine all ingredients in a slow cooker and cook on low for 9 hours or 5 hours on high. </div><div style="font-family: Arial, Helvetica, sans-serif;"><br /></div><div style="font-family: Arial, Helvetica, sans-serif;">If you choose to use the oven instead of a slow cooker, place all ingredients in a covered pan and bake at 400Β° for 1 hour. Reduce the heat to 325Β° and bake for 3 hours. You will know it's perfect when you put a fork in the meat and it falls apart. Enjoy π</div><div style="font-family: Arial, Helvetica, sans-serif;"><br /></div><div style="font-family: Arial, Helvetica, sans-serif;">
Love and peace,</div><div style="font-family: Arial, Helvetica, sans-serif;">Tammi</div>
<br />Tammi http://www.blogger.com/profile/01435687811310231072noreply@blogger.comtag:blogger.com,1999:blog-5217609569299709415.post-31743981038895608042022-05-29T11:01:00.007-07:002023-08-06T10:54:26.663-07:00Caramel Filled Crispy Rice Treats<p></p><div style="text-align: left;"> </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjGOUkVgGyUnyCWdkcB9lqEepr_MviRPFoahdqJot60cqYce9pNYSgJz2tBtEWsjlncNwL6DYpqN7VNKJ74xZdhve05F_6AQ4SS9kerLmVBEKeu2ZZGXw0XuMi6-g5W653pYob2tezTvltxHcPEjipA7EZ9oKWXr81p6Zm_PlYOiZw74KUQY7Gfi98B" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="3630" data-original-width="2628" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjGOUkVgGyUnyCWdkcB9lqEepr_MviRPFoahdqJot60cqYce9pNYSgJz2tBtEWsjlncNwL6DYpqN7VNKJ74xZdhve05F_6AQ4SS9kerLmVBEKeu2ZZGXw0XuMi6-g5W653pYob2tezTvltxHcPEjipA7EZ9oKWXr81p6Zm_PlYOiZw74KUQY7Gfi98B=w290-h400" width="290" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><br /><p></p><p>These amazing gooey little bars have been a family favorite for years. I usually have these ingredients on hand and they don't take long to put together. </p><p><u>Ingredients List for the Crispy Rice Layers (divide in half for each layer):</u></p><p></p><ul style="text-align: left;"><li>10 cups Crispy Rice cereal (I use Malt O Meal Crispy Rice cereal because it's gluten free) </li><li>8 cups mini marshmallows</li><li>12 Tbsp butter</li></ul><p></p><p><u>Ingredients List for the Caramel Filling:</u></p><p></p><ul style="text-align: left;"><li>1 bag Kraft caramel bits (11 oz bag) or Kraft caramels, unwrapped</li><li>6 Tbsp butter</li><li>1 can sweetened condensed milk</li></ul><p></p><p><u>Instructions:</u></p><p></p><ul style="text-align: left;"><li>Line the bottom of a 9x13 pan with parchment paper or grease with butter.</li><li>Start by making the caramel filling in the microwave. </li><li>Combine the caramel filling ingredients together in a large microwave safe bowl. (I use a 4-cup Pyrex measuring glass cup).</li><li>Make sure you melt the ingredients in the microwave gradually. Use one minute increments and stir between each minute. (The total time will be around 4-5 minutes). Once melted, stir again until smooth. (Set it aside until the first cereal layer is done).</li><li>The first cereal layer starts by combining 4 cups marshmallows and 6 T butter in a large pan. Heat and stir over low heat on the stove until they are melted. Add 5 cups of the cereal and stir it until it's coated.</li><li>Press into the prepared 9x13 pan. I use a piece of parchment paper to press the mixture into the pan to avoid sticky fingers. π</li><li>Pour the caramel filling over the cereal layer. Place in the refrigerator (about 30 minutes) to let it cool down.</li><li>The second cereal layer is the same as the first layer (above). </li><li>Remove the pan from the refrigerator and lightly press the second layer on top of the caramel layer.</li><li>I like to cover the bars at this point and let them sit for a couple of hours before cutting. This gives the caramel filling time to completely cool.</li><li>Makes 20 bars. Store in an airtight container.</li></ul>Enjoy!<br /><div><br /></div><div>Love and peace,</div><div>Tammi</div>Tammi http://www.blogger.com/profile/01435687811310231072noreply@blogger.comtag:blogger.com,1999:blog-5217609569299709415.post-55217139233465511232022-02-19T12:22:00.002-08:002022-09-24T13:30:27.731-07:00Delicious Easter Nests<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-x0SJt1OVCpg/T3TiTR_A3iI/AAAAAAAAARw/Fl19HRKv81U/s1600/004.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://3.bp.blogspot.com/-x0SJt1OVCpg/T3TiTR_A3iI/AAAAAAAAARw/Fl19HRKv81U/s320/004.JPG" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table><br /><div>These delicious little treats are a perfect addition for your Easter tray of goodies! You only need a few ingredients and a little time to put these together. Recipe makes 20-25 treats.<div><br />
<u>Ingredients</u>:<br />
2 cups flaked coconut<br />
1 bag (11 oz) white chocolate chips (Ghirardelli is my favorite)<br />
2 drops green food coloring <br />Pastel color M&M candies or jelly beans to use for the eggs in the nest<br />
<ul>
<li>Melt the white chocolate chips for 2 minutes on 50% power in the microwave. </li>
<li>Stir the chips after they have melted and add 2 drops of green food coloring. </li>
<li>Add the coconut and stir until it's covered with chocolate. </li>
<li>Use a small cookie dough scoop to form a ball and place them on parchment paper. Use your thumb to flatten the middle of the nest. </li>
<li>Place your candies in the middle of each nest. </li><li>Store in a tightly sealed container or freeze them. </li>
</ul>
Love and peace,<br />Simply Angie and Tammi</div></div>Tammi http://www.blogger.com/profile/01435687811310231072noreply@blogger.comtag:blogger.com,1999:blog-5217609569299709415.post-73105992863337591102021-12-18T14:54:00.001-08:002022-09-24T13:07:52.441-07:00 Homemade MarshmallowsI mentioned a couple days ago about how I was going to try making my own marshmallows. I finally got around to it yesterday, and was so surprised that it didn't take long to do and they turned out great the first time-which is kind of a shocker. Usually my new recipes end up with me in tears and my kitchen looking like a natural disaster has taken place! The original recipe is from mybakingaddiction.com but after experimenting, I changed a few things when I made them. I originally made them for hot chocolate but we all like them so much we have been just eating them without the hot chocolate!<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-KPAGuSF6zAA/Txd_4yxnIoI/AAAAAAAAABM/fanBJEnjznM/s1600/DSCN3586.JPG" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://3.bp.blogspot.com/-KPAGuSF6zAA/Txd_4yxnIoI/AAAAAAAAABM/fanBJEnjznM/s320/DSCN3586.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade Marshmallows</td></tr>
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<ul>
<li>Ingredients:<br /><br /><ul>
<li>3/4 cup water, divided</li>
</ul>
<ul>
<li>3 (.25 ounce) packages unflavored gelatin</li>
</ul>
<ul>
<li>2/3 cup light corn syrup</li>
</ul>
<ul>
<li>2 cups white sugar</li>
</ul>
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<li>1 T vanilla extract</li>
</ul>
<ul>
<li>1/4 cup confectioners' sugar</li>
</ul>
</li>
<li>Directions:<br /><br />1. Line an 8x8 inch baking dish with plastic wrap. This will make it easier to take them out and cut them. You will need to spray your wrap with some type of oil or baking spray, I keep oil in a mister and use that. Spray another piece of plastic to cover the top, and set aside.<br /><br />2. Place 1/2 cup of water in the bowl of an electric mixer fitted with the whisk attachment, and sprinkle gelatin on top of water to soak.<br /><br />3. While gelatin is soaking, combine 1/4 cup of water, corn syrup, and sugar in a saucepan. Bring the mixture to a boil over medium heat. Boil the mixture hard for 1 minute.<br /><br />4. Carefully pour the hot sugar mixture into the gelatin mixture and beat on high about 10-12 minutes with electric mixer, until the mixture is fluffy and forms stiff peaks. If you use a stand mixer it won't take as long, so watch carefully you don't want to overmix. Add in vanilla extract and beat until just combined.<br /><br />5. Pour the marshmallow mixture into the prepared baking dish, using a greased spatula to smooth the top. Cover with sprayed or buttered plastic wrap, pressing it down lightly onto the top of the marshmallow.<br /><br />6. Allow the marshmallow candy to rest for about 3-4 hours. Pour a small amount of powdered sugar in a shallow dish. Using oiled scissors or an oiled kitchen knife, cut the marshmallow candy into strips, then into 1 inch squares. Roll them in powdered sugar and store them in a tightly sealed jar or container. Enjoy!</li>
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~Simply Angie <br />
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Angiehttp://www.blogger.com/profile/09239373186099603015noreply@blogger.com