Wednesday, June 17, 2015

4th of July Freedom Collection Soy Candles

All of 4 of these candles come with double jewelry for a limited time so order yours now!!

Tuesday, June 9, 2015

Late June Meal plan

I apologize it's late but here is my June Meal plan as of today.

10th  beans and cornbread
11th  pork chops
12th  beans and corn bread
13th  hot dogs
14th  shrimp Alfredo
15th  beans and cornbread
16th  baked BBQ chicken
17th  beans and cornbread
18th  pork chops
19th  beans and cornbread
20th  hot dogs
21st  shrimp Alfredo
22nd  beans and cornbread
23rd BBQ chicken
24th beans and cornbread
25th pork chops
26th beans and cornbread
27th hot dogs
28th shrimp Alfredo
29th beans and cornbread
30th baked ham

At our local Walmart they had a 20 pound bag of pinto beans for 13.97 and cornbread 2/1.00 so I stocked up. I love using the crock pot on hot days saving me from having to stand over the stove.

Saturday, June 6, 2015

Funnel Cake at home

No need to wait for the Fairs or carnivals anymore, you can make this anytime. 

1 cup of milk
1 cup of flour
1/2 teaspoon of baking powder
1 Egg
2 tablespoons of powdered sugar for making the batter and more for dusting
4 cups of vegetable oil
1/4 teaspoon of salt
1/4 teaspoon of cinnamon
Food thermometer
This funnel cake recipe makes 4 large funnel cakes.
Heat oil to 375 degrees in a large skillet. While the oil is heating, beat the egg and milk together in one bowl and combine flour, baking powder, salt, cinnamon and powdered sugar in another bowl. Mix the wet and dry ingredients together until the batter is smooth.When the oil has reached 375 degrees, pour the batter into a funnel, holding your finger over the small opening. We did a practice run to make sure the batter was not too thick. We just removed a finger from the opening and poured the batter back into the bowl, making sure it poured out easily. Hold the funnel with the batter over the oil and make a circle with your hand repeatedly to form the cake. We noticed when we added the batter it cooled the oil somewhat and we needed to turn the heat up on the oil.
Fry until the bottom has turned golden brown and turn over and fry the other side.
When both sides are golden brown, remove from oil and drain on paper towels.
You'll want to serve these warm with some powdered sugar dusted on top.
Recipe courtesy of Tonja's Table on Facebook 

Saturday, May 30, 2015

Amazing Cinnamon Roll Candle

Bring the great smell of homemade cinnamon rolls to your home. under enticing desserts 

Friday, May 29, 2015

Fresh Cucumber Salad

Here is a Fresh Cucumber Salad Recipe that Will Stay Fresh For 2 Months

7 large dills, pickling cucumbers unpeeled sliced thin
1 1/2 cup sliced onions
1 1/2 cup sliced red peppers
1-tbsp salt
1-cup white vinegar
2-cups sugar
1-tsp celery seed
1-tsp mustard seed
Mix cucumbers, onions, peppers and salt in one bowl and set aside
Put vinegar, sugar, celery seed and mustard seed in a cooking pot and bring to a boil
Remove from heat and let cool for one hour before pouring over cucumber mixture
Pour mixture over vegetables
Put in jars and store in refrigerator
Will keep up to 2 months
Makes 2 quart jars

courtesy of Tonja's table

Wednesday, May 27, 2015

Honey Chipotle Chicken Crispers

Honey Chipotle Chicken Crispers

12 chicken tenderloins
shortening (or vegetable oil, 6 cups for frying)
Honey-Chipotle Sauce
2/3 cup honey
1/4 cup water
1/4 cup ketchup
1 tablespoon white vinegar
2 teaspoons ground chipotle chile pepper (McCormick makes a powder)
1/2 teaspoon salt
1 egg, beaten
1/2 cup whole milk
1/2 cup chicken broth (Swanson)
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
3/4 cup all-purpose flour
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
3/4 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Make honey-chipotle sauce by combining all ingredients in a small saucepan over medium heat until boiling.
Reduce heat and simmer for 2 minutes. Remove from heat.
Heat shortening or oil in fryer or Dutch oven to 350 degrees F.
Whisk together all ingredients for the batter, excluding flour, in a shallow bowl for at least 30 seconds. Whisk in the flour.
Make the breading by combining all ingredients in another shallow bowl or pie pan. When you are ready to fry the chicken, dip each piece of chicken into the batter. Lift the chicken out of the batter and let some of the excess drip off. Toss the chicken into the dry breading and coat completely. Repeat with 2-3 other pieces.
Carefully drop the breaded chicken into the hot oil and fry for 4 minutes, or until golden brown. Remove chicken from oil and allow to drain on paper towels.
Repeat steps 8-13 until all the chicken tenders have been cooked.
When all the chicken tenders are done, drop them into a large glass or metal bowl. Pour the sauce over the top, and toss gently until all the chicken tenders are coated with sauce.

courtesy of and Tonya's table

Tuesday, May 12, 2015

Short Break

I am taking a short break from posting.

We are doing some quick fixes here and I will try to get them posted soon.

Sorry for the pause in posts but I am taking care of some family things.