Sunday, December 11, 2011
CLEANING A SHOWER HEAD
If you are like me and always forgetting to clean the shower head then here is a quick tip to clean it. Take it off and get a ziplock bag and pour 1/2 cup warm white vinegar in it and put the shower head down in it making sure the holes are down in the vinegar. Let set for 1 hour. Rinse and then put back on. May need to take a brush and scrub it before putting back on. May also need some of the white plastic tape to make sure it don't leak.
CLEANING OUT THAT VACUUM CLEANER
Do you have a vacuum that just is not picking up good. Maybe it is time for a good brush cleanout. Make sure the vacuum is not pluged in. Don't be like me I forgot to unplug mine and about got my hand caught trying to pull all that hair out of it. No, we do not have no dog's in our home but just human hair and you would really be surprised at how much hair gets wound around a vac. brush. I just learned that a seam ripper is better than trying to use scissors to get all this junk out. If you have a up-right one, mine gets cloged up at the plastic neck. I take a wire hanger and bend it, the part where it hangs and make a hook and use this to get down in there and get stuff out of it. Just make sure you don't punch a hole in the plastic hose. If you have a vac. and the long hose is stuck tight I take a 1/2 inch pvc pipe and put a drill bit on the end of it and stick it down in my vac. That is where the good ole gray tape comes in handy. I tape the drill bit on real tight. You just take and twist the pipe around and it will catch some of the stuff on the bit and then you can pull it out. You can just use the 1/2 inch pvc pipe to reach all the way to the other end of it without the drill bit. Would not wont anyone to have a bit come off in the vac. and not be able to get it out. I keep a pvc piece handy to use for this all the time. Nothing makes me more upset than to have a stopped up vac.
HOW TO DRIVE A NAIL AND NOT HIT YOUR FINGER
If you are like me and always have bigger fingers than the nail when trying to hang a picture. Take a comb and put the nail in the teeth of it. They have different size teeth so match up with the nail which everone that will hold the nail. Then you don't have to worry about hitting your finger when trying to drive it. Good for using when putting those small nails in the hanger for a picture or mirror or even on a wall.
HOW TO MAKE MORE CUPCAKES AT ONE TIME
If you need to make more cupcakes than 12 at one time. Take a cookie sheet and take jar rings and sit the cupcake paper inside the jar ring. Pour batter into the cucake paper and you can make more that 12 cupcakes. Just don't let them touch each other as they will stick together and when they are done will pull part of the other off. Turn the jar ring upside down and they will sit down in them. Very neat idea.
SHELIA CALDWELL'S ROAST
One of my cuz's who is a very, very good cook gave me this recipe for her roast. She fixes it two ways so here is the recipe for them.
1 Chuck Roast or any type roast
1 Pack McCormick Seasoning for roast (the one with the bag)
1 Large Onion, sliced or diced big
8 Medium Potatoes cut in medium cubes
Water
Beef Bouillon Cubes or Beef Broth in can
Wash roast and pat dry. Put 2 teaspoons oil in electric skillet and get it hot but not smoking hot. Lay roast in skillet and sheer it on one side until brown and then turn over and do the other side. Sprinkle the seasoning from the roast pack (mccormick) all over the roast and rub in good. Don't get burned. Take and put 1 beef bouillon cube in each corner of the skillett and then pour 3 cups water in skillet. Let is steam cook until done. When almost done take and add the onion and potatoes to it and let them cook until done. Do not let this get dry or it will burn real easy. May have to add more water. Cook on medium in the skillet. Around 3 hours not for sure how long on this but cook until done.
Crockpot Style:
Take and sheer roast and then add seasoning pack to the top of the roast and rub in good. Put in crockpot and pour 2 cans beef broth over roast and 1 can water. Or can use the 4 beef bouillon cubes and 3 cups water. When almost done add the onion and potatoes. Can take juice and make gravey with it.
1 Chuck Roast or any type roast
1 Pack McCormick Seasoning for roast (the one with the bag)
1 Large Onion, sliced or diced big
8 Medium Potatoes cut in medium cubes
Water
Beef Bouillon Cubes or Beef Broth in can
Wash roast and pat dry. Put 2 teaspoons oil in electric skillet and get it hot but not smoking hot. Lay roast in skillet and sheer it on one side until brown and then turn over and do the other side. Sprinkle the seasoning from the roast pack (mccormick) all over the roast and rub in good. Don't get burned. Take and put 1 beef bouillon cube in each corner of the skillett and then pour 3 cups water in skillet. Let is steam cook until done. When almost done take and add the onion and potatoes to it and let them cook until done. Do not let this get dry or it will burn real easy. May have to add more water. Cook on medium in the skillet. Around 3 hours not for sure how long on this but cook until done.
Crockpot Style:
Take and sheer roast and then add seasoning pack to the top of the roast and rub in good. Put in crockpot and pour 2 cans beef broth over roast and 1 can water. Or can use the 4 beef bouillon cubes and 3 cups water. When almost done add the onion and potatoes. Can take juice and make gravey with it.
Thursday, December 8, 2011
POTATO SALAD
This recipe makes a lot of potato salad. If you do not need this much then just adjust it down to what ever you need to make.
5 Lb. Bag Potatoes, peeled and diced
3/4 Quart Jar Kraft Mayo or Great Value Brand(Walmart)
2 Large Diced Onions
8 Eggs, peeled, boiled and diced
11/2 Cups Bread and Butter Pickles
Dressing:
1/4 Teaspoon Celery Salt
2 Tablespoons Mustard
4 Tablespoons White Sugar
21/2 Teaspoons Apple Cider Vinegar
1 Teaspoon Salt
1/2 Teaspoon Pepper
1 Small Can Evaporated Cream
Mix all the dressing ings. together in a medium bowl. Cook potatoes and drain off water. Mix potatoes, mayo, onions, boiled eggs and pickles together. Pour the dressing over the mixture and mix well. Ref. until read to serve. I like to add a little of the pickle juice to my potato salad and can also add bread and butter pickle juice to your cole slaw. Make a real good flavor.
5 Lb. Bag Potatoes, peeled and diced
3/4 Quart Jar Kraft Mayo or Great Value Brand(Walmart)
2 Large Diced Onions
8 Eggs, peeled, boiled and diced
11/2 Cups Bread and Butter Pickles
Dressing:
1/4 Teaspoon Celery Salt
2 Tablespoons Mustard
4 Tablespoons White Sugar
21/2 Teaspoons Apple Cider Vinegar
1 Teaspoon Salt
1/2 Teaspoon Pepper
1 Small Can Evaporated Cream
Mix all the dressing ings. together in a medium bowl. Cook potatoes and drain off water. Mix potatoes, mayo, onions, boiled eggs and pickles together. Pour the dressing over the mixture and mix well. Ref. until read to serve. I like to add a little of the pickle juice to my potato salad and can also add bread and butter pickle juice to your cole slaw. Make a real good flavor.
WHITE CHOCOLATE MARSHMALLOW BARS
1st. Layer:
1 Box Vanilla, White or Yellow Cake Mix
1 Egg
1Teaspoon Vanilla Extract
2nd. Layer:
2/3 Cup Marshmallow Creme
2/3 Cup Peanut Butter
1 Can(14)oz. Sweetened Condensed Milk
1 Teaspoon Vanilla Extract
3rd. Layer:
1 (12)oz. Bag White Chocolate Chips
4th. Layer:
1/4 Cup Butter or Marg. (half stick)
1/3 Cup White Chocolate, can use 2 squares of white chocolate or chips
2 Cups Powdered Sugar
2 Tablespoons Cream or Milk or Coffeemate Vanilla Coffee Creamer
1/2 Teaspoon Vanilla Extract
Preheat oven to 350F and line a 9×13 pan with foil and spray well with cooking spray.
1st. Layer:
Place stick of butter into a large bowl and microwave until the butter is softened or lay it out and let it become room temp. Add cake mix, egg, and vanilla extract to the softened butter mix and mix with a spoon or on low on a mixer. It will look like thick cookie dough. If it will not combine together then add 1 to 2 tablespoons water to it. Mix again. Press dough into the cake pan.
2nd. Layer:
Place marshmallow creme, peanut butter, condensed milk and vanilla extract into a large bowl and mix until well combined. Pour over the dough.
3rd. Layer:
Sprinkle the white chocolate chips evenly over the top of the marshmallow and peanut butter layer. Bake for 20-23 minutes at 350F. Center may seem somewhat jiggly, but will set up while it cools. Don’t overbake. You want these gooey.
Topping:
In a medium bowl put the white chocolate and butter and melt in microwave in 30-50 second increments, removing from the heat and stirring and re-microwaving until melted and smooth. Do not let scorch. Add the powdered sugar, cream and vanilla extract and stir until smooth and semi-pourable. For thicker frosting, use less cream and more powdered sugar. After the bars are out of the oven, allow to cool for about 5-10 minutes and then drizzle the frosting over the top or you can just coat all of them with the frosting, ever how you like to. Allow to cool before sliceing them.
1 Box Vanilla, White or Yellow Cake Mix
1 Egg
1Teaspoon Vanilla Extract
2nd. Layer:
2/3 Cup Marshmallow Creme
2/3 Cup Peanut Butter
1 Can(14)oz. Sweetened Condensed Milk
1 Teaspoon Vanilla Extract
3rd. Layer:
1 (12)oz. Bag White Chocolate Chips
4th. Layer:
1/4 Cup Butter or Marg. (half stick)
1/3 Cup White Chocolate, can use 2 squares of white chocolate or chips
2 Cups Powdered Sugar
2 Tablespoons Cream or Milk or Coffeemate Vanilla Coffee Creamer
1/2 Teaspoon Vanilla Extract
Preheat oven to 350F and line a 9×13 pan with foil and spray well with cooking spray.
1st. Layer:
Place stick of butter into a large bowl and microwave until the butter is softened or lay it out and let it become room temp. Add cake mix, egg, and vanilla extract to the softened butter mix and mix with a spoon or on low on a mixer. It will look like thick cookie dough. If it will not combine together then add 1 to 2 tablespoons water to it. Mix again. Press dough into the cake pan.
2nd. Layer:
Place marshmallow creme, peanut butter, condensed milk and vanilla extract into a large bowl and mix until well combined. Pour over the dough.
3rd. Layer:
Sprinkle the white chocolate chips evenly over the top of the marshmallow and peanut butter layer. Bake for 20-23 minutes at 350F. Center may seem somewhat jiggly, but will set up while it cools. Don’t overbake. You want these gooey.
Topping:
In a medium bowl put the white chocolate and butter and melt in microwave in 30-50 second increments, removing from the heat and stirring and re-microwaving until melted and smooth. Do not let scorch. Add the powdered sugar, cream and vanilla extract and stir until smooth and semi-pourable. For thicker frosting, use less cream and more powdered sugar. After the bars are out of the oven, allow to cool for about 5-10 minutes and then drizzle the frosting over the top or you can just coat all of them with the frosting, ever how you like to. Allow to cool before sliceing them.
Monday, December 5, 2011
WHITE CHOCOLATE RUM CAKE
1 (3.3oz.) Box Instant White Chocolate Pudding Mix
1 Box Yellow Cake Mix
4 Eggs
1/2 Cup Cold Water
1/2 Cup Veg. Oil, use a name brand for this
1/2 Cup Amaretto Liqueur
1/4 Teaspoon Almond Extract
1/2 Cup Butter not marg.
1/4 Cup Water
1 Cup White Sugar
1/2 Cup Amaretto Liqueur
1 (16oz.) Can Vanilla Frosting
1/4 Cup Blanched Slivered Almonds
Preheat oven to 350 degrees. Spray a 10 inch non-stick Bundt pan.
In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes. Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
Remove cake from oven, and use a fork to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.
To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.
Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Sit aside.
Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.
1 Box Yellow Cake Mix
4 Eggs
1/2 Cup Cold Water
1/2 Cup Veg. Oil, use a name brand for this
1/2 Cup Amaretto Liqueur
1/4 Teaspoon Almond Extract
1/2 Cup Butter not marg.
1/4 Cup Water
1 Cup White Sugar
1/2 Cup Amaretto Liqueur
1 (16oz.) Can Vanilla Frosting
1/4 Cup Blanched Slivered Almonds
Preheat oven to 350 degrees. Spray a 10 inch non-stick Bundt pan.
In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes. Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
Remove cake from oven, and use a fork to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.
To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.
Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Sit aside.
Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.
Saturday, December 3, 2011
STRAWBERRY CREAMY DESSERT
1 Can Strawberry Pie Filling 1 (20) oz Can Crushed Pineapple
1 (8) oz Cool Whip
1 (14) oz Can Sweetened Condensed Milk
2-3 Fresh Strawberries, sliced
Drain pineapple well and mix w/ pie filling. Add condensed milk and stir. Fold in Cool Whip until well combined. Will be a little runny. Chill overnight to set. Garnish with sliced berries.
1 (8) oz Cool Whip
1 (14) oz Can Sweetened Condensed Milk
2-3 Fresh Strawberries, sliced
Drain pineapple well and mix w/ pie filling. Add condensed milk and stir. Fold in Cool Whip until well combined. Will be a little runny. Chill overnight to set. Garnish with sliced berries.
PIZZA BURGERS
1 Lb. Ground Chuck
8 oz. Pizza Sauce
1 Cup Mozzarella Cheese
1 Teaspoon Italian Seasoning
Salt and Pepper to taste
Brown meat in skillet and drain fat. Add sauce and seasonings and simmer 3-4 minuets. Sprinkle with cheese, cover and cook until cheese melted. Serve on buns with extra cheese if you like.
8 oz. Pizza Sauce
1 Cup Mozzarella Cheese
1 Teaspoon Italian Seasoning
Salt and Pepper to taste
Brown meat in skillet and drain fat. Add sauce and seasonings and simmer 3-4 minuets. Sprinkle with cheese, cover and cook until cheese melted. Serve on buns with extra cheese if you like.
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