PAY ATTENTION TO WHO IS AROUND YOU

I was in one of our stores this past week and was just looking around at some garden stuff to put out side in my flower garden when I noticed a boy walking in back of me.
 I really did not think much about it. But I went up the other asile and I heard someone talking loud.
Put your hands up. Put your hands up. I thought what in the world is happening.
 Then I heard them say put your hands behind your back. So I knew I had just came up that asile and the man was in that asile.
I walked to the front of it and there was a policeman with the man who was in back of me, leading him out down the asile with handcuffs on. Then I looked and there were three more policemen up front.
So it really pays to notice who is around you and you really need to have someone with you when out shoping.
That was the first time in a good while that I had free time to just go and take my time and look at different things. Then this happens.
 It sure did scare me. From now on I will sure be watching when someone walks behind me. Even tho there may be people in the store you never know this day and time what can happen.

CHOCOLATE COVERED ORANGE BALL CANDY

1 Lb. Powdered Sugar
1(12)oz. Box Vanilla Wafers
1 Cup Chopped Walnuts
1/4 Lb. Butter, melted
1(6oz.) Can Frozen Orange Juice Concentrate, thawed
8oz. Milk Chocolate Chips or Bars

Place vanilla wafers in a large sheet pan and with a rolling pin, crush then until there are no more large pieces.
In a large bowl, combine the confectioners’ sugar, crushed vanilla wafers, walnuts, butter and orange juice. Mix well and shape into 1 inch round balls; allow to set at room temperature for one hour.Place chocolate bars or chips in top of a double boiler. Stir frequently over medium heat until melted.
Dip balls into melted chocolate and allow to set on a cooling rack or parchment paper. When hardened, place in decorative paper cups

OLD TIMEY BOLOGNA AND CABBAGE DISH

1 Lb. Bologna, cut into 1/4 inch slices
1 Small Head Of Cabbage, shredded, around 8 cups
4 Potatoes, peeled. cut into 1/2 inch slices 
4 Carrots, thinly sliced
2/3 Cup Chicken Broth
Salt, Pepper
Mustard

Brown both sides of bologna in a deep skillet (like a wok) over medium heat. Add cabbage, potatoes, carrots, broth, salt and pepper. Stir with fork. Cover and cook over low heat 40 to 50 minutes until vegetables are tender. Serve with mustard. You can make smaller amounts of this. Don't have to use a whole lb. of bologna. Just fix what ever you like. Serve with plain yellow mustard.

BLACK PEPPER

In this wonderful world of eating, baking and cooking we have three things that we use almost ever day and those are salt, sugar and of course black pepper.
Have you noticed the price of a can of black pepper recently. I cannot believe how much it has went up.
One of my friends was telling me about watching one of the chef's on t.v. and how she was talking about black pepper. How that if you start grinding your own from the black peppercorns you will not want to go out and buy a can of black pepper again.
Now me, I have to have my eggs almost black with pepper and also those good ole pork chops. Have you ever just salted and peppered your pork chops and fry them slow and I mean slow, with  black pepper on them. Wish I had me two right now. lol. So after watching Paula with her battery powered pepper machine of course, I had to have me one.
So my hubby had gave me some money for my birthday, I think, lol. and I just had to go find me a pepper grinder. I looked everwhere for one and could not find a battery powered one. So I was in a T. J. Max looking for one, after going to different ones and I came across one that was rechargeable.
 I looked at the price and could not believe it. I looked again, thinking I needed to bring our my glasses and take another look at the price but it was the same as the first time. $40.00.
 Good grief, I never saw any gold on it any where for that price. So I began reading about it and thought well I want one, I have the money and I am just going to splurge and get it.
Believe me I sure have not regretted getting it one time.  Like the chef's say if you grind your own pepper it has such a different taste and is so fresh.
So trust me, go and find you one online and get you one. If you just want to try and see if you would like it first, they now have the pepper grinders that you just twist the tops around and work just as good with the peppercorns already in them.
If you buy peppercorns get the ones that have almost all black ones. They taste better than the ones with a lot of red peppercorns in them.
Me, I use so much pepper I would go through one of those in two weeks. lol.
Mine runs down so quick that I am now glad that I bought one that recharges because I sure would be out a lot buying batteries for one.
Everyone gets a kick out of how I can eat so much pepper on stuff and not have to grab a glass of water or soda. If you have sinus trouble it will sure open them up. I guess that is why I eat so much. lol. Don't have to take meds for this. When they come around at the restaurant to grind you some everyone wonders when I am going to say stop, that is enough. lol. I just let them keep on grinding.
So my next thing I would love to have is one of the new type pod coffee makers that just makes one cup from the pod. But with them costing $150.00 I think I will just keep looking. May find a new one at the Nashville, Tn. yard sales. Those are like going Trick Or Treating for adults.
 Never know what new stuff you will find and believe me you can really find good clean new stuff. I love to go and find cookbooks and books to read. You come across gadgets for the kitchen that you neever have heard of.
Sullivin Farms and Chandler Creek is so good you just wish you had a week to look at all the stuff. I just wish they would not close them down so early. You can't be at two places at once and both are so good and so huge that you can't get thru them in one day. More and more people are bringing their trucks and trailers to them now as you can find so many good bargins and nothing is priced to high. Can't wait to spring. lol.......

KINDLE FIRE BOOK(HIDE IN PLAIN SIGHT

This book is about a sister on the way to a hospital to see her other sister who has been hit walking on a road. It is in Amish country and she comes upon a buggy and trys to miss it and wrecks. So this very good looking man comes to her aide but of course she don't like him. It is a good book.

Book: Hide In Plain Sight
Author: Marta Perry (Love Inspired)
Source: Amazon

KINDLE FIRE BOOK(HOMESPUN BRIDE)

This book is about a blind girl who is in a sleigh with her aunt and the horse got spooked and runs away and her ole boyfriend saves them but she can't see him but can rememer the voice. So they get to seeing each other and .......

Book: Homespun Bride, Love Inspired
Author: Jillian Hart
Source: Amazon, (was free)

KINDLE FIRE BOOK(EASY APPETIZER RECIPES)

This is a small cookbook that has a lot of good appetizers in it. I love tomatoes and cheese with them and it just has a lot of good easy and not to fattening appetizers.

Book: Easy Appetizer Recipes
Author: Think is made by instructables.com
Source: Amazon (was free)

KINDLE FIRE BOOK(EDWINA)

This book is about a sister and stepsister who trade places. On is rich and the other one is not. One goes to Scotland and falls in love with someone there and of course they get married but it has so much good reading in it. Loved it.

Book: Edwina
Autor: Patricia Strefling
Source: Amazon was free but now I think you have to pay for it.

KINDLE FIRE BOOK(FINDER'S,KEEPER'S)

After staying up half the night finishing this book up, just let me tell you it is one good book. It is of course a love story sort of and tells about a lady going and adopting a little boy and a man who comes to town as he is given a home from his aunt? Of course they don't like one another until....... Just read it it was free.

Author: Catherine Palmer
Name: Finders Keepers
Source: Was Free on Amazon

BROWN SUGAR PIE

This pie is almost like a pecan pie but you do not put any pecans in it.

3 Cups Brown Sugar
11/2 Tablespoons Flour
1/2 Teaspoon Salt
1/2 Cup Marg. Blue Bonnet, melted and slightly cooled
3 Eggs, beten well
1 Teaspoon Vanilla
1 Cup Milk
3 eggs, beaten well
1 Deep Dish Pie Crust or 2 Regular ones

Bake the pie crusts and let cool. In a large bowl, combine the brown sugar, flour and salt. If there are any clumps in the brown sugar break them up with a fork. In another smaller bowl mix together the melted marg, which has cooled some, add the beaten eggs, (if the marg. is to hot you will have scrambled eggs) the vanilla, and milk. Beat well. Add this wet mixture to the brown sugar mixture and then blend it together well with the mixer. Pour into the baked crust or crusts and bake for 30 minutes on 350. 60-70 minutes for the deep dish crust or until set. Let cool completely before you slice it.

OATMEAL CAKE

How long has it been since you have make this ole time cake. It has been a few years for me. I remember one of our friends who would make this for my husband. Since she has died I had forgotten about this recipe. I will have to make him one. Believe me it is so good and another ole recipe we may sometimes forget about is the Fruit Cocktail Cake. Boths stay so moist and keep for a long time. I like to keep mine in ther ref.

1 1/2 Cups Boiling Water
1 Cup Minute Oats
1/2 Cup Shortening or Blue Bonnet Butter
1 Cup Brown Sugar
1 Cup Granulated Sugar
2 Eggs, slightly beaten
1 Cup Flour
1 Teaspoon Baking Soda, this turns the cake brown
1 Teaspoon Cinnamon
1/2 Teaspoon Salt
1 Teaspoon Vanilla

In a bowl, pour boiling water over oatmeal and let stand 20 minutes. In another bowl, cream together shortening(or butter), brown sugar and white sugar; add eggs and oatmeal mixture and mix well. Then add the flour, baking soda, cinnamon and salt and mix thoroughly. Pour into a greased and floured 9x13 inch pan and bake in a 350 degree oven for 20-30 minutes, until done.

Frosting:
1/3 Cup Butter or Marg.
1 Cup Brown Sugar
1/2 Cup Milk
1 Cup Shredded Coconut
1/2 Cup Pecans, chopped

Mix  butter, brown sugar and milk in a saucepan and bring to a boil. Add in shredded coconut and chopped pecans and boil till thick, about 1 minute. Spread on cake while hot and place back in oven under broiler for a minute or two. Don't leave it long or the frosting will cook too long and be hard when the cake cools down. You're just wanting the tips of the coconut and nuts to toast, but they will burn if left too long.

OLE TIME PEACH PUDDING DESSERT

1 Cup Flour
3/4 Cup Sugar
1/2 Cup Milk
1/2 Teaspoon Vanilla
3 Tablespoons Veg. Oil
1 Can (29)oz. Peaches, drained  or frozen peaches that have been thawed
1 Cup Brown Sugar, packed good
1 Teaspoon Ground Cinnamon
1 Cup Boil Water
1/2 Cup Chopped Pecans, can leave out

Preheat the oven to 350 degrees F. In a bowl mix the flour, sugar, baking powder and salt. Stir in the milk, oil and vanilla. Pour batter into an 8x8x2 inch baking dish and smooth. Arrange peaches over the batter, placing them close together. In small bowl, mix the brown sugar and cinnamon together. Sprinkle it over the peaches. Pour the 1 cup of boiling water carefully over all. Bake for 60-70 minutes until a tooth pick inserted in the cake comes out clean. There may be some pudding mixture on it but the dough should show done. Serve warm with vanilla ice cream. My aunt makes this for all our home comings and everyone loves this. It is best served warmed. It will sort of be gooey but don't worry it will be done.

BANANA SPLIT CUPCAKES

Cupcakes
2 1/2 Cups All-purpose Flour
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
12 Tablespoons Unsalted Butter or Blue Bonnet  at room temp.
2 1/2 Cups Sugar
6 Eggs
1 Cup Plus 2 Tablespoons Butter Milk or can use Regular Milk
11/3 Cups Mashed Ripe Bananas

Filling:
1 Lb. Strawberries, hulled and diced small
2 Tablespoons Powdered Sugar
12 oz. Crushed Pineapple, drained

Frosting:
16 oz. Cream Cheese, softened
1 Cup (2 sticks) Butter, softened
1 1/2 Teaspoons Vanilla Extract
3 Cups Powdered Sugar, sifted

Ganache:
8 oz. Chocolate, chopped
1 Cup Heavy Cream
1 Tablspoon Light Corn Syrup

Garnish:
Multi-colored Sprinkles
Maraschino Cherries

To make the cupcakes, preheat the oven to 350° F. Line cupcake pans with paper liners. In a medium bowl combine the flour, baking powder and salt; whisk together and set aside. In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Reduce the mixer speed to medium low and add in eggs one at a time, scraping down the sides of the bowl as needed. Mix in the mashed banana until well combined. With the mixer on low speed alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until just incorporated.
Divide the batter between the prepared cupcake liners, filling each about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes. Allow to cool in the pan 5-10 minutes, then transfer the cupcakes to a wire rack to cool completely.
To make the strawberry filling, combine the strawberries and confectioners’ sugar in a medium bowl. Toss well, smashing slightly with a fork. Allow the berries to soften in the liquid at least 20-30 minutes.
To fill the cupcakes, cut a small cone out of the center of each cupcake with a paring knife . the excess .cake can be throwen away or ate.Add a teaspoon or two of the strawberry filling to the center of each cupcake. Top with a teaspoon or two of the crushed pineapple, filling to the top of the cupcake.
To make the frosting, using an electric mixer, beat together the cream cheese and butter until light and fluffy. Add the vanilla and beat just to combine. Slowly add sifted powdered sugar, one cup at a time, beating well after each addition.
Add the frosting to a pastry bag fitted with a large plain round tip. Pipe a swirl of the whipped cream onto each filled cupcake, covering the filling. Transfer the filled and frosted cupcakes to the refrigerator and chill for at least 30 minutes.
To make the ganache, place the chopped chocolate in a heatproof bowl. Bring the cream to a simmer over medium-high heat. Remove from the heat and pour the hot cream over the chocolate; let stand 1-2 minutes. Whisk together until a thick, smooth ganache forms. Blend in the corn syrup. Let stand at room temperature at least 10 minutes so the ganache is not hot.
To finish the cupcakes, pour a spoonful of the ganache over the frosting topping of each cupcake. Garnish with sprinkles and maraschino cherries before the glaze sets. Chill the assembled cupcakes until ready to serve.

NEW KINDLE FIRE

Now how many have the new kindle fire. It is just not for the young at heart but for us ole grandma's and grandpa's to. It can be put down in the new large, large purses we are all carrying and take it with us very where we go if we want.
My son got US one for Christmas. And I did say us. But let me tell you my husband will not let me pick it up as he is always on it in the evening after work. Oh yea, we love the games and of course all the good books. Now me I am a book reader. Have been every since I was in school around 30 years ago. Has it really been that long? lol.
 I remember when the pin lights first came out. I worked and bought me one. My parents would not let me stay up and read late at night as it might keep me from making good grades in school. We never had a tv back then and piano  and a book and my dog was all I had to pass the time.
So when these pin lights came out I had it made.
 I would turn off the light and read by my pin light and don't ask me how many batteries I used up. lol.
 Mom and dad never knew because they did not see my light on.
I am going to make a sub listing for new games we find that are good to put on the kindle fire and the books I have read that are good.
 I read most romance books. I just love those even tho I am getting old enough to soon die out.  I love the Love Inspired ones and the ones about the Lord's and Ladies over in England.
My husband loves mysteries. Reading can take you to so many places also, that you can not get out and go to and learn about so many of the other countries and their customs and of course food.
So just keep a watch out for the listing. Let me tell you one thing. I love the parking lot game on kindle fire. I have drove ever since I was 16 and know how to park cars. It will rack your brain trying to park these cars on the kindle fire. But I always come thru. lol.

Alabama Freezer JAM

How many times have we heard the ole saying "It is finger licking good". Now most times we are talking about that good KFC chicken. But to me there are more good things than just it. Going down the road eating a half melted Hershey bar and trying to not get it on your top and still trying to get that last bite of choc. and then looking in the mirror and see you mouth all brown with that choc. Now that is what you call good. Of course I just love choc. in any fashion or form. Do you still remember taking the kids and now the grandkids to Wendy's for that order of fries dipped down in that frosty. Heaven. lol.

We went and stayed all night over at our daughter's house and they had got some fresh eggs from Alb. and her pastor's wife had given her some freezer jam. So that called for a good good breakfast.
 Now me I love the eggland eggs since they are so much like the fresh farm ones but with the chickens going on strike during the winter and not laying that much they are just to pricey for me. But if you have a Food City in your area, trust me grab a blue carton of their brand eggs. They are as close to fresh farm eggs as they come.

Any way we made some toast and scrambled some eggs and by the way do you know how to get your eggs fluffy. Put around a 1/2 teaspoon of water in them like Paula Deen does. It will make a difference. Or you can use a little milk.

 
Then here she pulled out this homemade freezer jam of course it was strawberry. You know what those little bowls from KFC that has the mashed potatoes in them are good for. Fixing freezer jam in them or you can get the small round ones from hefty or glad. This jam had big chunks of fresh strawberries in it and boy was it good. It is not like jam out of the jar. It  is more like a spread.

 
I have heard of making freezer jam but have not ever tried to make it. But I sure will now. Just don't be on a diet because I think it uses around 7 cups of sugar. And I think two boxes of the quart size strawberries. Now me, I cannot keep fresh strawberries over one day or they began to mold. Got to do a search and see what to do about that for everyone.

 
If you get time make sure you make some of this jam. We called her and she said the recipe was inside on the paper that comes with the sure jell located in the canning dept. at Kroger or Walmart. Trust me it will be worth your time to make some. Just don't be on a diet as you can't stop eating just one piece of toast with it. We could all use diet bread and make up for all those calories that are in it. lol. I will look for a good recipe to post for it.

OREO CHEESECAKE COOKIES

1/2 Cup Unsalted Butter, softened
3 oz. Cream Cheese, softened
1 Cup Sugar
1 Teaspoon Vanilla Extract
1 Cup Flour
1/2 Cup Mini Chocolate Chips
1/2 Cup White Chocolate Chips, melted for drizzing
1 Cup Oreo Cookie Crumbs  

Directions:
Preheat oven to 375 degrees and line two baking sheets with parchment paper. Set aside. In a large bowl, cream together the butter and cream cheese, mixing until they are combined good. Add the sugar and vanilla and mix until all the ings. are combined. Add the flour and mix on low until the flour is mixed in good. Stir in the mini chocolate chips.  Using a cookie scoop roll the dough into 1 inch balls. Then roll in the crushed oreo cookie crumbs and make sure all the dough is covered. Place on cookie sheets. Bake 12 to 15 minutes until the tops are slightly puffed. Cool for two minutes in the pans and then put the cookies on a wire rack to cool. Once the cookies are cooled, drizzle the cookies with the melted white chocolate.

CHIPPY CANDY

1 (12 oz) Pack White Chocolate Chips
1/2 Cup Peanut Butter, creamy
1 (12oz.) Bag Semi-sweet Chocolate Chips 

Melt white chocolate in microwave starting at 2 minutes. Stir and continue until all is melted. Add 1/2 cup peanut butter to the white chocolate and stir again and pour into buttered 9x13 glass dish. Next melt the semi-sweet chocolate chips in microwave for 2 minutes. Stir and continue until these are all melted. Pour onto the top of the white chocolate-peanut butter layer and then take a knife and swirl to combine them. Cool and cut with a plastic knife or can break into pieces.

PINEAPPLE CUPCAKES WITH MARSHMALLOW CREAM FROSTING

1 Box Yellow Cake Mix
20 oz. Can Crushed Pineapple with Juice (do not drain)

Combine ingredients in a large bowl and beat with an electric mixer on medium speed. Pour into cupcake papers about 2/3 full and bake according to directions on box for cupcakes. Set aside and let these cool.

Pineapple Cream Cheese Frosting:
8 oz. Cream Cheese, softened
20 oz Can Pineapple with Juice, make sure you drain it good
3/4 Cup Marshmallow Cream

Combine all ingredients in a medium bowl and mix with a hand mixer until well blended. Spread over cooled cupcakes and refrigerate until ready to eat.

LOADED POTATO CAKES

5 Medium Potatoes, peeled and cubed
1 Tablespoon Granulated Garlic
2 Tablespoons Butter or Marg.
2 Teaspoons Salt
10-12 oz. Sour Cream
1 Large Onion, chopped
2 Tablespoons Butter or Marg.
1 Lb. Bacon, cooked and crumbled
4 oz. Cheddar Cheese, shredded
1 Small Box Panko Bread Crumbs
Oil For Pan Frying

In a large pot, add the cubed potatoes and cover with water. Season with salt and boil the potatoes until soft and tender. While the potatoes boil, caramelize the chopped onion in a skillet with 2 tablespoons of butter and a little sugar or you can not caramelize and just fry them with a little salt added to them. Do this slowly over low heat, allowing the oinons to release their sugar and turn golden brown if caramelizing. Set aside. When the potatoes have cooked, drain and place into a large mixing bowl. To the potatoes, add the granulated garlic, butter, and salt and sour cream. Mix on medium speed until the potatoes are fully blended and smooth. Next, chop the bacon into small pieces and add it and the onions to the bowl of poatoes. Toss the cheese on top of all this. Stir the ingredients until they are mixed good and then taste to see it it needs any more salt. Cover the bowl and place in the ref. for 4-6 hours or overnight. It has to be chilled before it can be fryed so it will not fall apart. When the potatoes are chilled shape into small cakes not big ones or they will fall aprat. Place the panko breading in a shallow pan and one at a time gently press the cakes into the breading and sit aside. In a cast iron skillet heat a 1/3 cup of oil over medium heat. Allow the oil to get hot where it will sizzle when the cakes are put into the oil. Get a metal spatula to turn the cakes with, as it will not tear the breading off the cakes like a plastic spatula does.Fry one cake at a time and flip gently after you see the edges around the bottom get golden in color. The potatoes will soften a little when cooking so you have to flip them quickly. Can be served at breakfast or for lunch.

CREAM CHEESE WALNUT SQUARES

1Yellow Cake Mix
3/4 Cup Chopped Walnuts or can use pecans
1 Stick Butter or Blue Bonnet Marg.
1 Box Powdered Sugar
8 oz. Cream Cheese
1 Egg

Mix together the cake mix, walnuts and butter(room temp.). Press into a sprayed 9 x 13 pan. Mix powdered sugar, egg and cream cheese together. Blend thoroughly with a mixer on medium and spread over the cake layer. Bake 35-45 minutes at 350 or until golden brown. Cool and cut into squares.

COCONUT FRUIT DIP

1/2 Block Cream Cheese (4oz.)
1/2 Cup Sour Cream
1/2 Cup Sugar
1/2 Cup Sweetened Shredded Coconut, the one in the can if you like it

Combine all ingredients well. Use with berries, pineapples, grapes or graham crackers or nilla wafers

PESTO AND TURKEY SANDWICHES

1 Loaf Cibatta Bread 
Deli-sliced Turkey
Tomatoes, sliced
Pepper Jack Cheese, sliced
Pesto
Mayo

Slice cibatta loaf in half and then into wedges. Mix mayo and pesto until you like the way it tastes. Spread on bread and then layer with turkey, tomato and pepper jack cheese. Broil in oven until cheese is melted. Watch and do not let cheese get to brown as it will harden.

GROUND BEEF AND TOMATO CASSEROLE

1 Lb. Ground Chuck
1 Onion, chopped
1 Can Tomato Soup
1 (15oz.) Tomato Sauce
1 Tablespoon Chili Powder
1 Teaspoon Salt
8 oz. Penned Noodles
1 Bag Cheddar Cheese, shredded

Cook noodles until almost done. Drain. Sit aside. Brown beef and onion. Drain. Then add the rest of the ings. and mix well. Pour into a casserole dish and sprinkle with shredded cheese and bake at 350 for 40 minutes.

SALSA CREAM CHEESE DIP

2(8oz.) Packs Cream Cheese
1/3 Cup or more Salsa
2 or 3 Green Onions, chopped
1 Cup Chopped Ham
Pecans

Mix all together and roll in pecans. Ref. until ready to serve.

NUTELLA FRUIT DIP

Who don't love nutella. I could eat the whole jar .lol. This dip is so good for fruits.

1 Jar Nutella
1Container of Greek Yogurt or any brand greek plain yogurt

Take 1/2 cup nutella and mix it with 1 cup yogurt. Stir good. Just mix to your taste. Not as much nutella as yogurt.

HOUSEHOLD USES FOR MUSTARD

Mustard.. How many of us just love that good ole yellow stuff. I love mustard on almost anything, even mixing some in my bowl of pinto beans. Nothing is better that a fried bologna sandwich with mustard on the bread and crushed ruffle or plain potato chips on the sandwich and some sliced hot banana peppers. But there are some more uses for it.  Here is a list of uses for that yellow bottle of mustard.

Mix some mustard with 1 teaspoon salt, some lemon juice, honey and 1/2 hot water. Stir good and then let is sit for 10 minutes and stir again. Gargle it for a sore throat. It is a nature sore throat reliever. It will help for 2 days with a sore throat.

How many times do we buy something in a bottle and would like to reuse the bottle but can't on account of the smell left behind. Put some mustard in the bottle with some hot water. Shake the bottle good and then rinse the mustard out. The smell should be gone.

Need a good foot wash for tired feet. Mix two spoonfuls of mustard in some hot water and stir good and bathe your feet in it for 15 minutes.

Some of the older people used to use mustard on burns. It will take away the pain. I know I use meat tenderizer on wasp stings and it takes away the pain, just wet the sting and put some tenderizer on it,so mustard will do the same thing. Just rub some on the sting and it should take away the pain from wasps.

Some say it will take away leg cramps by mixing some with some water and taking a shot glass full.