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Saturday, October 25, 2014

Kitchen Tools For the Holidays

Are you looking for new, fun festive kitchen accessories for the upcoming holidays? Why not check out Avon, we have more than just makeup.

One of my favorites is the Expandable Round Food Carrier

Keeps food hot or cold while on your way to Grandma's house for dinner!

Another favorite of mine is the Garlic Tool. This little gadget is the coolest thing for dicing all that garlic.


Includes Tsp/Tbsp measuring to make sure you get that recipe right!


Or how about the On the Go Stackable Food Container for transporting all those delicious leftovers back to your house!

So easy, just fill 'em up and take 'em home.

Oh, and we can't forget the Santa Cookie Jar


This is sure to be a hit, as long as it has cookies, with the little tykes and big kids alike!

If you thought Avon is just makeup and fragrance, give us another visit and see what you are missing. You might just be surprised!


 

Wednesday, October 8, 2014

Spicy Pickled Quail Eggs

This pickled quail egg recipe came from BackYard Chickens forum.






Yield: 2 pints
Ingredients
• 4 dozen Quail eggs
• 3 cups white vinegar
• 4 teaspoons canning/pickling or sea salt
• 1 heaping TBSP Cayenne pepper
• 6 garlic cloves, crushed
• 12-15 Peppercorns
• 10-15 whole allspice
• One large yellow or small white/red onion, thinly sliced
• 2 teaspoons yellow mustard seeds
• Thin slice of fresh ginger root
• 2 bay leaves
• 2 fresh hot peppers, such as Serrano, Tabasco, or Habanero sliced.
• 10-15 slices of pickled jalapeno slices (or more to taste)
• Fresh parsley
• Fresh thyme
• Fresh dill (optional)
• Feel free to add a few dashes of Tabasco sauce or Habanero hot sauce

Instructions

In enameled or stainless steel saucepan, add all ingredients except eggs and bring to a boil. Remove from heat and allow to steep for at least two hours.
To easily hard boil & peel all fresh eggs, even right from the coop:
Bring water in 3 qt saucepan to a rolling boil. Place eggs in pot on slotted spoon or ladle. Some eggs may crack but they should still be ok. I do remove any unsightly ones. Boil quail eggs for 10-12 minutes, chicken eggs for 14-15 minutes. Pour hot water off and replace with cold water. Keep switching water out until eggs are cool. You can use ice cubes but cold tap water usually works just fine. Transfer eggs to colander once cool.
Peel eggs in a bowl of cold water and shells should slip right off, even fresh ones from the coop/pen. For quail eggs, remove membrane. It’s ok to leave them on but once pickled in the jars, it will look sloppy.

Pack approximately 23-25 quail eggs per jar (jars should be sterilized and hot at this point). Ladle hot liquid and spices over eggs and wipe rim of jars clean with a damp towel leaving ½” headspace. Place lids on the jars and screw on band tops. Process jars in a hot water bath for 10 minutes (once water returns to a boil). Remove from the hot water and set aside to cool. Jars should seal as they cool. Any jars that do not seal properly should be refrigerated and consumed within 2 weeks.

Allow properly sealed jars to sit at least 5 weeks before eating. OK to eat sooner but flavors don’t fully combine until at least 5 weeks. For stronger flavor, poke holes in eggs with a toothpick before placing in the jars. Refrigerate after opening.

Note: Brine may make be enough to make a third pint so don’t hesitate to boil more eggs. Top jars off with vinegar if you run just a little short.

ENJOY!!

Tuesday, October 7, 2014

Super Easy Crock Pot Apple Butter

I found this recipe on BackYardChickens.com and thought it sounded good.

This makes great apple butter! It really is super easy!!

Super Easy Crock Pot Apple Butter

5 pounds of apples
3 cups of granulated sugar
2 tablespoons of apple pie spice
2 tablespoons of cinnamon

Peel the apples and chop them up pretty small. Toss them all into the crock pot and put it on high. Pour sugar and spices in on top of apples and stir to mix. You won't have to do anything else for hours except enjoy the great smell! About 4 - 5 hours later the apples should be soft (now is a good time to get a bowl of vanilla ice cream and try them as a hot topping --yum!!!). Take a whisk and stir the apple and sugar mixture and break up some of the remaining chunks with the whisk. I use those small jam jars and spoon the mixture into those until about a 1/4" from the top. Put the lid on and sit in the frig until they completely cool off, then stick in the freezer all the ones you plan to give away or keep for later! When it cools, the consistency is like jam, perfect!! Really good on toast, biscuits and waffles. I think it would make a super gift with loaves of homemade bread!!!



Monday, October 6, 2014

Vinegar Cake

When we got married over 30 years ago, I was on the look out for very easy recipes since I didn't know how to cook very many dishes. Very early on, I found a very easy chocolate cake recipe. I recently re-discovered it and thought I would share it.
A lot of you already know about this easy cake but there may be one or two that haven't heard of it.

Preheat oven to 350'

Ingredients:

1 1/2 cup all purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons cocoa
1 tablespoon vinegar
1 tablespoon vanilla
1 cup warm water
6 tablespoons vegetable oil.

Most recipes call for it to be mixed in the pan but I use a nonstick spray on the pan and I mix all ingredients in a bowl then pour into the pan.
It works either way.

Once you have your ingredients mixed well and in the pan, bake in the oven at 350' for 25 - 30 minutes.
Check it with a toothpick, if it comes out clean, it is ready.

This cake is very moist and really has no need to be frosted.

Enjoy!