Saturday, June 23, 2012



Getcha garlic. Lots and lots of garlic.
 Peel them all.
 Cut them into thin, uniform slices.
 Stick them in the oven at the lowest temperature yours will go (mine goes to 150). OR a dehydrator! But we don’t have one of those.
 Leave it in there for forever. (ok, a couple of hours. your oven is barely on) But they need to be VERY VERY DRY. Brittle. If they are a little “wet” still and you do the next step, they will jam everything. (i know from experience with a few fatter garlic pieces. oooooops)
 Then stick them in a coffee grinder. OR a mortar & pestle if you like a good arm workout. 30 seconds in a coffee grinder and you will have garlic powder EXACTLY like the kind you’d buy at the store. Except without the preservatives that some of the store ones have. Yuck, preservatives! Yay, all natural garlic powder!

Ok. Now pictures to walk you through it all.
getcha garlic.
Peel them all. you should probably do this while watching a movie. but i just sat there and watched my cats bite each other’s faces.
Lay them all out on a baking pan. (this is why Josiah is AWESOME. i would’ve just slapped them all down. but he lays them straight and nice in rows. they look lovely. life is art)
Bake them at the lowest temperature ever… for forever. Yes. I destroyed his nice straight lines. I kept poking pieces to see if they were done. sry jo. OH AND A NOTE: this will make your house smell so so so much of garlic.
And then grind it up! It should be done in 30 seconds if your garlic pieces are truly dry. Then you’ve got some homemade garlic powder!
I stuck mine in a old spice container. Which still smelled of basil. So now I’ve got basil scented garlic powder. Haha oops. Still just as tasty!
Isn’t that the coolest food recipe trick thing ever??! Never buy garlic powder again. You could mix in salt and make your own garlic salt jar. Or you could mix in onion & red pepper flakes and salt and make your own yummy seasoning.

Thanks Burlap Bap

Homemade Onion Flakes


1. Cut up your onion. We did ours in quarters and then spread out the layers on a pan. You could go crazy and chop ‘em up and then spread them out. I’m just lazy. They might dry out faster if they are smaller chunks.

2. Stick them in the oven at the lowest temperature yours will go (mine goes to 150). OR a dehydrator! But we don’t have one of those.
3. Leave it in there for forever. (ok. not forever. I did mine for 2 hours, let them sit in the off oven overnight, and then another hour in the morning.) They should be brittle.
4. Break them up with a fork or your fingers. Or stick them in a coffee grinder or mortar & pestle for more of a “ground” consistency. I like the bigger chunks for onions. And I like not getting the coffee grinder dirty….

Best of all, these have no preservatives, salt added, or whatever else those spice containers have added to them.
before drying out:
after a couple of hours in the oven:

How to Make Hard Boiled eggs in the oven

Stick them in the oven for 30 minutes.
And that’s it! SO easy. Bake them in the oven at 325-350 degrees for 30 minutes. (depending on your oven. Try one egg at 325 and see how it does!) I put them in mini muffin pans so they don’t wiggle around! (I thought I was super smart for that idea. No, I’m not humble. It was a great idea!)
Then go do something else for 30 minutes. Go get a snow cone, shave your legs, spend way too much time on pinterest (that IS how you found our blog… isn’t it? ha!), nag your husband about ____, make yourself a drink, or whatever it is you do in your free time.

Thanks Budget Savvy Diva and The Burlap Bag

Use Aluminum Foil as Dryer Sheet

This is one of my best Budget Savvy tip – you do not need to spend one more cent on dryer sheets. All you have to do is take aluminum foil, ball it up, and place it in the dryer with wet clothes.
It will remove static + it does NOT need to be changed each time.
Make sure it is about the size above and ball it up tightly .
You can use the same ball for 6 months!!!!

Thanks Budget Savvy Diva
Check out her website at

Lemonade Kool-Aid as Dishwasher Cleaner

** ONLY Lemonade Kool – Aid Works **
Wow!! I just tried this today at my parents home and it really works.
All you do is place the lemonade Kool – Aid into where you place the detergent and run without dishes.
It cleans lime deposits and iron stains!

Thanks Budget Savvy Diva

Use Lemons To Make Soggy Lettuce Crisp

Have soggy lettuce? Do not throw it away just yet. Add juice from half of a lemon in a bowl of cold water. Add lettuce and place bowl in the fridge for one hour. Dry leaves and enjoy

Professional Pan Coating Recipe



  • 1/4 cup vegetable oil
  • 1/4 cup (Crisco shortening is good)
  • 1/4 cup all-purpose flour

  • Instructions
    Mix all ingredients in a small bowl. Use electric beater until completely mixed.
    Store in the cupboard or fridge.
    Brush on pans or muffin tins
    Enjoy and let me know what you think.

    Potato Chip Cookies

    Crunchy, chewy, buttery, salty, and sweet, these addictive treats satisty every last corner of your platate.

    I sticks unsalted butter, softened
    3/4 cup packed light-brown sugar
    3/4 cup granulated sugar
    1 teaspoon pure vanilla extract
    2 large eggs
    2 1/4 cups all - purpose flour
    1 teaspoon baking soda
    3/4 teaspoon coarse salt
    4 cups coarsely crushed salted potato chips
    1 cup pecan, toasted and coarsely chopped

    Preheat oven to 375.  Beat together butter and sugars with a mixer on high speed until fluffy, 2 to 3 minutes.  Add vanilla and eggs, and beat on medium speed until just combined.

    Add flour, baking soda, and salt, and beat on low speed until just combined.  Stir in 2 cups potato chips and the nuts. 

    Roll dough into 2-inch balls, and then roll balls in remaining potato chips to coat.  Place cookies 2 inches apart on a  parchment-lined  baking sheet.  Bake until, 18-20 minutes.  Let cool completely on baking sheet.  Cookies can be stored in an airtight container up to 5 days.

    I just made these tonight.  The family loves them and they would make a great gift for someone.
    Enjoy and let me know how you like them.

    Friday, June 22, 2012

    Cheese and Green Chile Enchiladas


    This recipe was featured in the March 2012 issue of Every Day with Rachael Ray magazine.


    • 3/4 pound Monterey jack, shredded (3 1/2 cups)
    • 2 4-ounce cans diced green chilies, drained
    • 1 cup sour cream or Mexican crema
    • 1 small yellow onion, grated
    • 2 cloves garlic, grated or finely chopped
    • A small handful cilantro leaves, chopped, plus whole leaves for topping
    • 1 teaspoon ground cumin (about 1/3 palmful)
    • Kosher Salt
    • Pepper
    • Vegetable oil or EVOO – Extra Virgin Olive Oil, for warming tortillas
    • 12 corn tortillas
    • Thinly sliced jalapeƱo peppers and red onions, for topping
    • 1 lime


    Preheat the oven to 425°F.
    Step In a medium bowl, combine the cheese, canned chilies, sour cream or crema, yellow onion, garlic, chopped cilantro, cumin, salt and pepper.
    Heat 1/4 inch oil in a skillet over medium heat until hot. Using tongs, add 1 tortilla at a time, turning in the oil to soften for a few seconds. Drain on paper towels.
    Dollop a few tablespoons of the cheese mixture onto each tortilla and roll up like a cigar (you will use about half to two-thirds of your filling). Arrange the enchiladas in a single layer in a casserole dish. Cover with the remaining cheese mixture and bake until golden, about 15 minutes. Top with the jalapeƱos, red onions, whole cilantro leaves and lime juice.
    Yields: 4

    Wednesday, June 20, 2012

    Quick salmon and spinach

      Quick salmon and spinach

    • 1 x 125g SunRice Quick Cups White Rice in 40 Seconds Per Person
    • 300g fresh salmon fillet (boneless, skinless)
    • 200g baby spinach
    • 1 cup cream
    • 1 small garlic clove
    • salt and pepper to taste

    Preparation method

    1. Place spinach into a saucepan, pour over the cream and bring to the boil.

    2. Cut salmon fillet into finger sized strips.

    3. Once sauce is slightly thick add salmon, season with salt and pepper.

    4. Bring to a gentle simmer until salmon is cooked.

    5. Heat SunRice Quick Cup White Rice as per pack instructions and place onto a plates.

    6. Serve with salmon and spinach.

    10 Must-Have Pantry Items

      10 Pantry Items:

    1. Large grain sea salt
    2. Kosher salt
    3. Black peppercorns
    4. Extra virgin olive oil
    5. Canola oil
    6. Red wine vinegar
    7. Sherry wine vinegar
    8. Brown rice
    9. Jasmine rice
    10. Herbs de Provence

    courtesy of Geoffrey Zakarian

    Lamb Burger with Spinach and Feta Salad


    For The Burger

    1.5 pounds of ground lamb shoulder
    1 tsp of each of the following
    Toasted ground cumin
    Toasted ground fennel seed
    Cayenne pepper
    Minced garlic
    2 tbsp of chopped shallots
    2 tbsp of chopped parsley
    2 tbsp of whole fat greek yogurt strained of water
    6 small pitas split and lightly toasted
    Salt and pepper to taste

    For The Salad

    2 cups of baby spinach cleaned
    Extra virgin olive oil
    Juice of one lemon
    1/4 cup of crumbled feta cheese
    Salt and pepper to taste
    Sherry wine vinegar


    Mix all of the non-salad ingredients, except the pita, together in a bowl until just combined. Form into 7 oz. patties about 3/4 inch thick.
    When the grill is hot, season the lamb patties liberally with salt and pepper. Grill over medium high heat for 4 to 5 minutes per side for medium rare.
    Let rest for a few minutes, while resting toss all of the salad ingredients together and season to taste with salt and pepper, fill the individual pitas with the lamb burgers and gently stuff the salad mixture on top. Serve immediately.

    The last 3 Recipes courtesy of Geoffrey Zakarian.

    Turkey Burger with Provolone Cheese, Thousand Island Dressing, and Crispy Shallots

       Serves 6


     2 pounds ground fresh turkey
    12 slices of provolone cheese
    6 potato rolls or brioche rolls
    Salt and pepper to taste
    1/2 red onion sliced 1/4 inch thick for 6 slices
    6 pieces of lettuce (preferably bibb)
    1 pound of very thinly sliced shallots fried in canola oil until crispy
    1/4 cup of thousand island dressing (buy prepared organic dressing)
    2 tbsp of soft butter for the buns
    3 tbsp of spicy chutney (store-bought)

    Combine the turkey, spicy chutney, salt and pepper in a bowl and mix thoroughly. Make sure to season generously because the turkey has little flavor on its own when cooked. Form into 7 oz. patties about 3/4 inch thick, prepare a hot grill and cook the turkey burgers for 3 minutes each side until cooked through. Place two slices of cheese on each burger and let melt thoroughly. Let rest in a warm place.
    Meanwhile, butter and grill the buns so they are visibly browned and season them with salt and pepper.
    Assemble the burger with the red onion and bibb lettuce, slather each side of the buns with a liberal amount of thousand island dressing and top the burger with the fried crispy shallots.

    Beef Burger and Gingered Cole Slaw

    Learn how to make beef, turkey and lamb burger variations from chef and restaurateur, Geoffrey Zakarian!

     Makes burgers for 6


    3 Pounds Organic Grass Fed Prime Ground Beef
    1 teaspoons kosher salt
    ½ teaspoon freshly ground pepper
    3 tablespoons salted butter
    1 large beefsteak tomato cut into 6 slices
    12 Leafs of Butter lettuce
    50/50 Mayonnaise Ketchup Mix (Hellman’s and Heinz preferable)
    6 Slices White Cheddar
    6 English Muffins (Thomas’ preferable)

    Lightly oil your grill (preferably a charcoal grill). Form the beef into 6 patties and season both sides with salt and pepper. Cook the burgers, charring well on both sides, until almost but not quite done as desired ( 3 to 4 minutes per side for medium rare. Gas grills may require 1 to 2 minutes more total cooking.) At the same time, lightly grill. Top each burger with ½ tablespoon of butter and then add slice of White Cheddar on each patty. Transfer the burgers to a rack to rest for 5 minutes. Meanwhile slice in half the brioche buns and grill.Place a piece of butter lettuce on each bottom piece of brioche, then layer the hamburger, the mayo/ketchup mix, a slice of tomato, another piece of butter lettuce and finally the top portion of the roll. Skewer a long quartered half sour pickle on to the top of the bun.

    Gingered Cole Slaw
    1 small head of savoy cabbage, cored
    1 large carrot
    1 tablespoon finely minced ginger ( 1 1-inch piece)
    1 ½ teaspoons finely minced garlic ( 1 small clove)
    3 tablespoons Hellman’s Mayonnaise
    1 tablespoon unsalted butter
    ¼ cup golden raisins
    1 tablespoon sherry vinegar
    Fine sea salt, fresh ground pepper and sugar to taste

    Shred the cabbage and julienne the carrot ( cut it into thin slivers). Combine the cabbage and carrots in a bowl. Add the ginger, garlic and mayonnaise and mix well. Heat the butter in a medium skillet over a medium flame. Add the raisins and cook until soft and golden brown, about 2 minutes. Add the warm raisins to the slaw, mix well, then season with the vinegar and salt, pepper and sugar to taste. Cover and refrigerate until ready to serve.

    Tuesday, June 19, 2012

    Shrimp-and-Bacon-Stuffed Baby Potatoes


    14 tiny new potatoes (about 1 1/4 pounds)
    2 tablespoons Dijon-style mustard
    1 tablespoonolive oil
    1 teaspoon Old Bay® seasoning (seafood seasoning)
    1 7 - 8 ounce package frozen peeled cooked shrimp, thawed, drained, and chopped
    1/2 8 ounce package cream cheese, softened
    1 cup shredded Gouda cheese (4 ounces)
    5 slices bacon, crisp-cooked, drained, and crumbled
     1 teaspoon Old Bay® seasoning (seafood seasoning)*
    1/4 cup snipped fresh chives (optional)

    1. Preheat oven to 425 degrees F. Cut potatoes in half lengthwise. Using a small melon baller or a very small spoon, scoop out potato pulp, leaving 1/4-inch shells. Cut a thin slice from the bottom of each potato half so it stands upright. Place potatoes, cut sides up, in a 15x10x1-inch baking pan.

    2. In a small bowl, combine mustard, oil, and 1 teaspoon Old Bay® seasoning. Brush insides of potato shells with mustard mixture. Bake about 30 minutes or until potatoes are tender.

    3. Meanwhile, for filling, in a small bowl, combine shrimp, cream cheese, Gouda cheese, bacon, and 1 teaspoon Old Bay® seasoning. Spoon filling into potato shells, mounding slightly.

    4. Bake for 12 to 15 minutes more or until filling is heated through and cheese is melted. Serve warm or at room temperature. If desired, garnish with chives.

    Nutrition Facts (Shrimp-and-Bacon-Stuffed Baby Potatoes)
    • Calories 63,
    • Protein (gm) 4,
    • Carbohydrate (gm) 3,
    • Fat, total (gm) 4,
    • Cholesterol (mg) 24,
    • Saturated fat (gm) 2,
    • Monosaturated fat (gm) 1,
    • Sodium (mg) 168,
    • Percent Daily Values are based on a 2,000 calorie diet

    Monday, June 18, 2012

    Chocolate-Peanut Butter Pie with Bacon

    Chocolate-Peanut Butter Pie with Bacon Recipe

    Prep Time: 1 Hr
    Total Time: 1 Hr 30 Min
    Makes: 8 servings

    Bacon adds a twist to this chocolate and peanut butter pie that’s made using Pillsbury® pie crust - a distinctive dessert.

    So I guess bacon is the new thing for sweets.  I have not tried it, but plan on making it.  I know that Burger King has out a bacon sundae.  Don't sound great but I'm going to give it a try.


    1 box Pillsbury® refrigerated pie crusts, softened as directed on box
    1 egg, beaten
    6 slices bacon
    Chocolate Sauce
    1 can (12 oz) evaporated milk
    1 bag (12 oz) semisweet chocolate chips (2 cups)
    1/2 cup sugar
    1 tablespoon butter or margarine
    1 teaspoon vanilla
    Cream Cheese-Peanut Butter Filling
    1 package (8 oz) cream cheese, softened
    1 cup creamy peanut butter
    1/2 cup sugar
    1 container (8 oz) frozen whipped topping, thawed
    1 large banana


    1 Heat oven to 450°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Cut star shapes or other desired shapes from second pie crust. Attach to the edge of pie crust in pie plate with beaten egg; brush tops of shapes with beaten egg. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.                   
    2 Reduce oven temperature to 350°F. Arrange bacon slices on ungreased 15x10x1-inch pan. Bake about 15 minutes or until bacon is crisp and brown. Drain on paper towels. Crumble into small bite-size pieces. Reserve half of the bacon pieces for garnish.                   
    3 Meanwhile, in 2-quart saucepan, heat evaporated milk, chocolate chips and 1/2 cup sugar to boiling over medium heat, stirring constantly. Remove from heat, and stir in butter and vanilla; set aside.                        
    4 In large bowl, beat cream cheese, peanut butter and 1/2 cup sugar with electric mixer on medium speed until smooth. Gently stir in whipped topping until combined.                   
    5 Spread 1/2 cup chocolate sauce over cooled crust. Sprinkle half of the bacon pieces over chocolate sauce. Slice banana and arrange over bacon pieces. Spread cream cheese-peanut butter filling over bacon pieces. Drizzle 2 tablespoons chocolate sauce over filling. Sprinkle remaining bacon pieces over top of pie. Refrigerate until ready to serve. Cover and refrigerate any remaining pie.

    Thanks to for the recipe.

    Enjoy and I will let you know how it turns out.

    Fried Panko-Dipped Pickle Spears

    Fried Panko-Dipped Pickle Spears RecipeI have made these time after time.  The adults and kids love them.  Dip them in Ranch dressing.  Its the bomb.  My and my partner had these for the first time in Ozark Mo at a resterant name Rosie's Jo's. Around 10 years ago.  After having them there I just had to make the for the family.

    Prep Time: 25 Min
    Total Time: 25 Min
    Makes: 4 servings (3 pickle spears each)


    4 to 6 cups vegetable oil
    1cup all-purpose flour
    2 teaspoons dry ranch dressing mix (from 1-oz package)
    4 eggs
    2 cups Progresso® panko crispy bread crumbs
    12 crisp pickle spears


    1 Heat oil in deep fryer or 12-inch skillet to 375°F.
    2 Meanwhile, in shallow bowl, stir together flour and dressing mix. In another shallow bowl, beat eggs with whisk. In third shallow bowl, place bread crumbs. 
    3 Dip each pickle spear into flour mixture, then into egg. Dip into flour a second time, then into egg a second time. Coat pickle spear with bread crumbs.                   
    4 After all pickles have been breaded, fry in hot oil 2 to 3 minutes, turning once, or until deep golden brown. Drain fried pickles on cooling rack or paper towels.
    Enjoy hope the kids love this.
    Thanks to