365 Days of Pinterest Challenge

A few other bloggers and I are going to attempt a pinterest challenge this next year.  Of course, each of these awesome bloggers will do their own variation, and you can check those out here:

Rainy Day Treats


/waits for other challengers to give me blog links


Anyway, here's how my challenge will play out. 

First, I will aim for one post a day about anything I find on pinterest.  I'm hoping to stick to the following weekly schedule:

Crafty Monday: On this day, I will post something I find crafty. Hopefully, I will be able to actually do said craft, but I won't promise because some things are hard to find around here.

Tasty Tuesday: On this, I will post about a dinner meal I found and (hopefully) tried.

Wild Wednesday: On this, I will write about anything I find and have something to write about.

Seasonal Thursday:  On this day, I will post something seasonal, whether it be a craft, food, place, or activity.

Fantastic Friday: On this day, I will write about somewhere I want to go and why or somewhere I have been.

Sweet Treat Saturday: On this day, I will post a dessert I've found. Again, hopefully I was able to try it.

Spiritual Sunday: Considering I'm a Christian, I will post something along those lines. Maybe a weekly devotional perhaps? Or even a craft or two. Or both.



Secondly, here's all the rules I'm going to comply with:

1. It must be something I've found on pinterest.

2. It must be something interesting. No one likes a boring post.

3. I must post something (even if it's just a picture) every day.

4. I must have fun!

5. I will spend no more than twenty extra dollars a week at most. Not here to spend lots of money! :D

6. Lastly, I require everything I find to be useful. I don't want to end this year with a bunch of clutter I'm looking to get rid of.



I hope many of you fellow bloggers decide to take this challenge or even create one of your own! :D. Want to share? Post a link to your blog in the comments or email me and I will add you to the top of this post and future posts describing this challenge.

Challenge starts December 1, 2011! Anyone can jump in whenever they want! Come join the fun!

UPDATE:  CHECK IT OUT HERE.

Texas Ranch Soup

I came across this recipe in a cookbook a friend recently purchased for me and just HAD to try it, particularly with cornbread. Beans n cornbread was getting old fast, and while I really like the simplicity, I needed something more to it. Low and behold, this recipe held up to that awesome comparison. To be honest, it actually knocked plain ole beans straight out of the park.

Texas ranch soup! (credit given to Better Homes cookbook. Pic below)

Incase you can't read that, here's the recipe as I made it, with a few changes and variation options:

Ingredients:

- 1 lb groud beef, browned.  (I didn't think it needed 1.5 because I didn't feel like using 1/2 of another package of ground beef.)

-2 (15-oz) cans ranchstyle beans (I assume if you know how to make these at home, it'd be 2 cups.  I wish I knew how.  If I ever figure it out, I'll tell you.)

-2 (15 oz) cans whole kernal corn (2 cups frozen corn would work too.  Or pretty much 2 cups any corn.  Except creamed.  Would not use that in this.)

-2 (14.5oz) cans diced tomatoes (or two cups freshly diced tomatoes. )

-1 (1 1/4 oz) package taco seasoning.  (Or the equivalent of home made taco seasoning.)

Garnish - Cheddar cheese, tortilla chips, or saltine crackers (my favorite!).  Or corn bread (another favorite!)

Directions:

Step 1:

Brown beef if you haven't already.  If making corn bread, now is the time to get it into the oven.  (If you want, I can post that recipe next time. )

Step 2:

Mix everything in a medium sized stock pot.  Bring to a boil.  Once boiling, turn down heat and let simmer for 15-20 minutes.  If you used frozen corn, cook longer because the corn needs longer to heat up.

Step 3:

Let cool for, oh, five or so minutes.  Spoon into serving bowls and serve with whatever garnish you chose.

Incredibly simple, right?  I've seen a few variations of this recipe.  Some include spinach, green onions, and other veggies.  I haven't tried adding any simply because I don't feel like this recipe needs any fixing.  Don't fix what isn't broken, right?  And, I'm really not sure it does get better.  If anyone tries any variations though, please tell me about them!

Lastly, notice how that picture shows the soup in a rubbermaid storage container.  That's because this soup freezes AMAZINGLY.  With capslock.  Upon reheating, it tastes just as it would coming straight from the pan after cooking.  Literally no difference.  Oh, and ziplock bags work well if you prefer stove top reheating.

Best way to reheat:

- Microwave on high for about 4 mintues.  Stir.  Microwave another 2 minutes.  If for some reason it isn't warm yet, microwave in one to two minute intervals stirrnig after each until it is warm enough for you.

-Stove top:  Microwave for about a minute or two until contents around the edge of the bowl/bag aren't stuck.  If using a ziplock bag, microwave until you can break it into pieces.  Pour into pan and cook on medium heat until it is warm.

All the best and happy cooking!

My First Turkey

This year was the first thanksgiving in which I was actually going to have to cook, so I hunted the Internet for the single best recipe I could find and then tweaked it to our liking.  After a few days of searching, I found this amazing recipe and decided to give it a go.  The way that lady talked made it sound delicious, and my family loves honey/sweet yet savory things anyway, so why not?  I had to change it up a little, though.  I mean, how could I not change something just so I could call it my own? 

Honey roasted turkey

Ingredients:

(I doubled the recipe because it just seemed right. I also added some herbs. I'm glad I did. Here's the already doubled measurements and what not.)

-1 whole turkey (10-12 lbs.). Mine was 14 lbs

-2 cups butter, melted.

-2 cups honey (I imagine raw honey would be amazing, but I couldn't find any.)

-1 cup dijon mustard. (we actually used 3/4 cup, and it tasted awesome.  I'm not much of a spicy person anyway)

4 tsp. salt (same as 1 tbs + 1 tsp.)

4 sprigs fresh thyme.

1 tbs parsley.

2 tbs freshly chopped ginger. (fresh really does make a difference.)

1 clove of garlic, chopped finely


2 or so tbs butter, softened  (Feel free to add some herbs in it)



Directions:



Step 1:

Mix everything but the turkey and softened butter together in a mixing bowl.  Using a whisk was easiest.

  

Step 1.5:

If you are stuffing with veggies, like I did, prep them now.  after chopping, coat them in the honey sauce.  Set aside.  If you aren't using veggies, I trust your stuffing is ready to be stuffed into the turkey.  Otherwise, prep it.

Now would also be a good time to preheat the oven to 325 F

Step 2:

Wash turkey and remove gibblets/neck.  (Neck will be in the stomach cavity for those who don't know.)  If you plan on using those to make gravy, keep them, if not, now is the time to throw them in the trash.  Dab turkey dry because you want more of a roasting effect than a steaming one.

Step 3:

Next, rub softened butter just under the skin.  You'll want to get your hand pretty good in under there to cover as much of the turkey as you can.

Step 4:

Stuff the turkey with whatever you want to stuff it with.  When stuffing the neck cavity, be sure to cover it back up with the extra skin.  Toothpicks work well to hold the skin in place during cooking.  A few videos I watched on how to stuff a turkey also recommended putting aluminum foil over the stomach cavity, covering the stuffing. 

Step 5:

Place turkey in roasting pan.  Pour about 1/2 of honey mixture left on top of turkey.  If you want, place veggies around the turkey in the sauce on the bottom.  (We did, but I'm not sure it would work with a not disposable roasting pan.)

Step 6:

Place turkey in oven for an hour, basting every 15 minutes with some honey mixture not already in the pan.  After the hour, it should look something like this:

Step 7:

Cover turkey with foil for remainder of cooking time.  Cook for another 2 1/2 to 3 1/2 hours, or until inner thigh area reaches 180 F.  Be sure to baste regularly. (every thirty minutes should do)  Every time I basted, I used the honey mix I didn't pour in the pan. 

Upon completion, the turkey should make you DROOL!  The smell is awesome, aeromatic, and your house will make the neighbor's jealous.  Of course, now all you have to do is let it sit for about ten to twenty minutes and then carve away!

Even my kids loved the juicy sweetness of this turkey! 

All the best and happy cooking!



Quiet book cover #2

Since the first cover turned out so easily, I figured cover number two shouldn't be too difficult. Or so I thought.

After beginning, I realized just how dumb I was to not write down the measurements from the first cover. It took several guesses and measuring a few times to get everything right. Now, I have the measurements, and they are as follows, just in case I need it again, or you all want a similar cover for your books.

Cover fabrics: 25" by 13". (after sewn, it should be 24" x 12"

Handle: 13" spending more on design. (so, potentially anywhere from 12" - 15")

Inside ribbon that holds pages: 16" if you want a bigger tie bow thing, use more length.

Inside pages will measure 10"x10" upon completion. Well, that's the goal anyway.
(measurement details on this once I finish one or two.)


Alas, pictures!

She wanted a butterfly sewn on the front, so she managed to find colorful ribbon to match the butterfly. On the pockets, I decided the Velcro on the outside would be fun to decorate and prove to be useful for the closure of the book. The name tape will sit above the butterfly. :D

On the inside, she picked that blue zebra fabric which is oh so soft! As for the ribbon, well, it is far from straight but will have to do.

As for the closure, the two satin ribbon pieces loop through each other. One is a sewn on loop while the other has Velcro on one end that will stick to the pocket on the back.



Lastly, did you know that satin burns/melts like a straw would? I decided that burning the edges just enough to keep it from fraying would be a great idea, and honestly, it was. It doesn't look anywhere near burnt but still melted just right. I officially love this stuff.

Happy sewing!

Different Chicken Cordon Bleu

Before I begin, I must give total credit to this link right here.  Yep, this is one recipe I haven't changed really anything to, aside from a few small amounts of things. 

Anyway, this particlar recipe became my all time favorite chicken recipe ever in the history of time after the first bite.  We are madly in love, and I try to make it about once a month, because considering all the ingredients, it definitely qualifies for one of the more expensive meals out there.  I'll leave the chatting for another time and begin the recipe tutorial of sorts!  YEAH, CHICKEN!


Different Chicken Cordon Bleu

Ingredients:

- 8 skinless, boneless chicken breast halves (Or one per person you are feeding)

- 8 slices ham (same number as chicken

- 8 slices Swiss cheese (Again, same number as chicken, but I usually buy the smaller slices, so I use 2 per piece of chicken.)

- 1 (10.75 ounce) can condensed cream of chicken soup

- 1 cup sour cream

- 1/2 cup white wine (I LOVE this recipe made with a Moscato wine.)

- 1 teaspoon garlic powder

- 1 teaspoon dried parsley

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- 1/2 (6 ounce) package herb-seasoned dry bread stuffing mix  (the original recipe says to use the whole package, but I personally find that is just too mch.

Directions:

Step 1:

Preheat oven to 350 F. 


Step 2:

Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice on each chicken breast, and then top the ham with swiss cheese like in the picture:

It should look like this.  =D

Step 3:

In a medium bowl combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well

Step 4:

Pour mixture evenly over chicken/ham/cheese pieces.

Step 5:

Top all with the dry stuffing mix to cover.

Step 6:

Bake at 350F for 30-40 minutes until juices run clear and chicken reaches a temp of atleast 165 F. 

It should look something like this when done:

 

And there you have it, a wonderful twist on the traditional chicken cordon bleu.

Happy cooking!

DIY Homemade Liquid Laundry Soap

After doing some simple math and googling, I learned how much cheaper homemade laundry soap actually is.  Depending on your location, most store bought laundry soaps cost anywhere fro $0.21 a load to even $0.45!  Of course, that isn't much until you count out the number of loads of laundry done in about a week.  Here, we do a load a day, so if I used the most expensive brand of soap in an expensive location, like, lets say, New York City, I'd be spending $3.15 a week on laundry, which again, is a very minimal number.  However, if I made my own soap, calculating the cost from buying the ingredients here comes to $0.05 a load.  No sense in paying so much when ten minutes of my time can save me a few bucks.  By ten minutes, I really do mean ten.  (No more than thirty if you're slow at making things.)  Now, to ice this awesome cake with a step by step tutorial which is pretty much a varied copy of the millions of different recipes you can find online for this stuff. 

Homemade Liquid Laundry Soap:

Ingredients:

-1/2 c borax
-1/2 c washing soda
-1 bar of Ivory soap OR 1/3 bar of fels naptha  (If you wish to use any other soap, such as zote or dial, just use the whole bar like you would Ivory)
-LOTS of water
-At least a two gallon bucket.   (A triple batch fits perfect in a 30qt. rubbermaid tote)

Directions:

Step 1:

Measure out your ingredients.  Also, add 4 cups per batch of warm/hot water to your bucket. (In this step by step, my pictures resemble a triple batch.)  It is easiest to keep the flow of things moving and much faster to make the soap if all the measurements are made before beginning.

Borax and washing soda!

Step 2:

Grate/shred the soap into a saucepan.  Next, add 2 cups of water per bar of soap.  Heat on a medium temperature until the soap is melted and pretty much dissolved into the water.

Step 3:

Pour melted soap into the water in the bucket and make a few quick stirs to begin the mixing.  Next, slowly add the borax and washing soda.  Once these things are fully mixed together, being adding water, 4-8 cups at a time.  You will need to add 22 cups per batch at this point. ( Measurements for a double and triple batch will be listed at the end of the post. )

Notice how foamy and even everything is in this picture?  It should seem mostly mixed through. 

Step 4:

Lastly, you have to let it sit for 24 hours before you can use it.  (While I assume you could use it freshly made, I'm not too sure, so don't take my word.  If anyone has, please let us know if it worked fine.)

Once it has set, notice that the it looks separated into a gel and liquid.  Don't worry, it will still clean your launddry just fine, and this is totally normal.  A little piece of my subconcious always makes sure to have at least some gel and liqiud in each scoop for washing though.

This is kindof what it looks like completed.  This picture neglects to show the separation very well, but trust me, its there.



Tips and other things useful:

Each mediumish load takes about 1/2 cup of soap.  I generally just add 1/2 cup to every wash load, and it always comes out smelling clean.  A double batch lasted me two months.   

Also, feel free to add some lavender oil or other essential oils to your mix.  I personally would add them after the soap melts, before the borax/washing soda.  When I learn more about these oils, I will definitely post more details and benefits of adding them.

One last thing:  I wouldn't use this soap to wash cloth diapers.  Ivory soap builds up too fast on them, and will most likely lead to problems over time.  I've heard good things about cloth diapers and fels naptha, but I haven't tested this on my own yet. 

Measurements for a double batch:

1 cup borax

1 cup washing soda

2 bars Ivory soap OR 2/3 bars fels naptha

-Begin with adding 8 cups to bucket of water

-4 cups water in pan

-44 cups water after all ingredients mixed

Measurements for triple batch:

1 1/2 cups borax

1 1/2 cups washign soda

3 bars Ivory soap OR 1 bar fels naptha

-Begin with adding 12 cups to bucket

-6 cups water in pan

-66 cups water after ingredients mixed

May the soap work for you as well! 

Happy cooking!