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Natural chicken coop fly spray

Now that I have a bunch of animals I am always looking for ideas to keep the flies down and ran across this recipe ..
http://www.fresh-eggs-daily.com/2014/05/all-natural-basil-mint-herbal-fly-spray.html
I don’t like to use things that will harm the animals so I figured I would give this a whirl but first have to plant some more basil and mint.. 😀

As well I have started a Pinterest Board for my chickens and my goats

Follow Barbie’s board Chickens on Pinterest.

Follow Barbie’s board Back Yard farming and goat husbandry on Pinterest.

 

Recipe’s on my JAP site

You can access my site by clicking on the image ICON in the side Bar. Here are a few recipe’s that I thought you would enjoy.

http://www.justapinch.com/recipes/dessert/cake/three-egg-pound-cake.html

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http://www.justapinch.com/recipes/bread/other-bread/italian-foccacia.html?p=1

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http://www.justapinch.com/recipes/main-course/italian/panzerottis.html?p=5

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http://www.justapinch.com/recipes/sauce-spread/dip/easy-vegetable-dip-2.html?p=12

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http://www.justapinch.com/recipes/breakfast/breakfast-casserole/breakfast-quiche-3.html?p=13

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http://www.justapinch.com/recipes/sauce-spread/dressing/blender-maionaise.html?p=11

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http://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/potato-toppers.html?p=17 

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Not sure where my shaker went, but, this recipe is easy and all you have to do is combine all the ingredients and put it in one of these larger shakers just like I do my taco seasoning

The Not-So-Classic 3 French Onion Soup Recipe

Love French Onion soup and the health benefits that go along with it. Very good for Cold and flu season.

Saucy Pans

Lia Schopmeyer

It’s been a very busy few weeks here at SaucyPans land. We had a lot of foodie related things going and had no time to actually cook ourselves! This had to be rectified with a delicious, belly-warming meal now that it actually is cold and not the fake cold that came a few weeks ago and fooled us all.

Being in Nice last week, I was inspired to actually finally cook some more French things. I have a beautiful French cookbook (Ripailles) at home I got one Christmas and never actually tried any of the recipes, for shame! It’s probably the prettiest cookbook I own and it has some really gutsy sort of meals in it.

Wanting to go French but also not really wanting to spend money on rabbit and lots of other ingredients, I opted to make a French onion soup.

View original post 500 more words

Home made Brownie Mix

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Never buy boxed brownie mix again! Follow the recipe below and make brownies for approximately .30 a mix! Be sure to save this by clicking “SHARE”! You will be able to find it on your own timeline later! So simple, so easy. Not just frugal but cuts out the unknown ingredients.

  • 1 Cup Sugar,
  • 1/2 Cup All-Purpose Flour,
  • 1/3 Cup Cocoa,
  • 1/4 tsp Salt,
  • 1/4 tsp Baking Powder.

At Baking Time Add:

  • 2 Eggs
  • 1/2 Cup Vegetable Oil,
  • 1 teaspoon Vanilla.

Bake @ 350 degrees for 20-25 minutes in an 8×8 or 9×9 pan. OR use the amazing Pampered Chef brownie pan and bake it in much less time – depends on your oven, check after 12-15 minutes of baking and remove when brownies are done!

Put mix in plastic zip-lock bags or mason jars.

Kiss Pies

Kiss Pies

Kiss Pies

Kiss Pies

1 refrigerated pie crust, thawed 14 Hershey Kisses of choice, I used Mint Truffle today 1 egg white whisked with 1 Tbsp water Powdered sugar for dusting 1. Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top. Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart (as in the photo above). Take a knife and cut a 2 1/2-3 inch circle around kiss. Fold half of pie dough around top of dough and pinch edge around top of kiss. Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge. Now press together edges and form criss cross as shown in photo, step 3. * *Continue cutting dough around kisses until all dough is used up. 2. Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden. Remove and let cool for 5 minutes before transferring to cooling rack. Dust each with powdered sugar and serve. about 14 little pies.

✿♥✿´¯`*•.¸¸✿♥✿´¯`*•.¸¸✿

I would use my No Fail Pastry recipe instead of store bought!

Potato and Onion Soup

Two slow cooker soups you will enjoy. I made these on Friday and Saturday. They were delicious and I have enough left over for a few more lunches bottled them in canning jars and they sealed didn’t have to process 😀 ~ Enjoy!

Potato Soup

 Cooks in slow cooker 6 hrs on high and 10 hrs on low Prep Time: 20 Min Cook Time: 6 Hr

Ingredients:

5 lb russet potatoes, washed but not peeled diced into 1/2 in cubes
1 medium yellow onion, diced
10 clove garlic, minced
8 c chicken stock or broth
16 oz cream cheese, softened
1 Tbsp seasoned salt
bacon, shredded cheese for garnish
Directions:

1 Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
Cook on high for 6 hours or low for 10 hours.
2 Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
3 (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
Stir well, top with your choice of garnishes & enjoy!
Serves: 8 bowls of soup Prep Time: 10 Min Cook Time: 6 Hr

Onion Soup


Ingredients:

6 medium sweet onions, thinly sliced
1 clove garlic, minced
2 Tbsp butter, unsalted
2 can(s) beef broth, 14 ounce
2 tsp worcestershire sauce
1/4 tsp freshly cracked black pepper, or to taste
8 slice french bread, 1 inch thick
8 slice swiss or gruyere cheese
1/4 c dry sherry, if desired
Directions:

1 In a large skillet, cook onions and garlic on low heat in hot butter for about 20 minutes and stir several times.
2 Transfer onion mixture to a 5-quart crockpot. Add beef broth, Worcestershire sauce and 1 cup water. Cover and cook on low for 6 hours or on high for 3 hours.
3 Before serving soup, toast bread slices with cheese slice on top. (Broil for 3 minutes or until cheese is light brown and bubbly).
4 Ladle soup into bowls and top with toast.

Makes: 8 servings

I’m trying to put a cookbook together of just slow cooker meals; they are the best as you can put the ingredients in and leave to cook while you go about doing other things.

Gnocchi yourself out! – A recipe for pasta pillows

Saucy Pans

I’ve always thought that it’s a bit pointless making pasta from scratch – it takes ages only for you to cram a forkful into your mouth and think ”Mmm, this is tasty, almost as good as the stuff from the shops!”.

Pizza is open to much more experimentation and personalising, plus the dough is great for taking all of your weekday anger on – the more punching the better. I’ll write up my pizza recipe tips soon, I promise.

View original post 335 more words

Hedgerow Pain Perdu in Apple pie order

Wow looks like breakfast for Saturday coming up 😀

ice cream magazine

pan perdu hedgerow3

I feel today we shall be chatting partly in the 3rd person.  As some of you are aware, the mistress (I use the lingo diffidently) of the blog occasionally counsels counsel (legal counsel).  She breaks no confidence and deems it appropriate to share and indeed sort permission from her now much amused charge.

A grueling time was had some months ago trying bind the mental wounds and scars of a client whose husband had acquired a need to indulge in a little S&M with both a male and female colleague. Mrs X was utterly oblivious and found that her husband of some 17 years had been having a 5 year affair with a co-worker/s and or any combination there of.

He could be often heard saying on the phone ‘How much he would be enjoying some Apple pie right now’ to his work colleagues. I’d love a slice of Apple…

View original post 596 more words

Friendship cake and starter

“This is really two recipes in one – 6 cups of brandied fruit, and 2 cups of starter for the Thirty Day Friendship Cake.” —
Ingredients for starter:227191
Original recipe makes 2 cups starter, 6 cups brandied fruit Change Servings
1 (15 ounce) can pineapple chunks, drained
1 (15 ounce) can apricot halves, drained
1 (15 ounce) can sliced peaches, drained
1 (10 ounce) jar maraschino cherries, drained
1 1/4 cups brandy
1 1/4 cups white sugar

Directions

In a large glass jar, combine drained pineapple chunks, drained apricot slices, drained sliced peaches, drained maraschino cherries, brandy and sugar. Stir gently with wooden spoon. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week. Drain and reserve the liquid – This liquid is your starter for the Thirty Day Friendship Cake.
PREP
21 days
READY IN
21 days
Editor’s Notes
The brandied fruit should be kept refrigerated, and can be served with ice cream, yogurt or pound cake. You can also use the brandied fruit in a cake mix or scratch cake. Use about 2 cups (chopped) per cake mix.
The resulting liquid in this recipe is used to begin the starter in Thirty Day Friendship Cake.

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Thirty Day Friendship Cake

“This takes 30 days to prepare the fruit for the cake but it’s worth it. It’s delicious. If you are lucky a ‘friend’ will give you 2 cups of starter along with a piece of cake so you won’t have to go to all the trouble of preparing a starter. If you have the starter, begin with step 1. If you don’t have the starter, follow the link to Friendship Fruit Starter. It will actually take 50 days total, if you need to make the starter.” — Yvonne
Original recipe makes 2 – 9×13 inch cakes Change Servings
2 cups Friendship Fruit Starter
1 (15 ounce) can sliced peaches with juice
2 1/2 cups white sugar

1 (15 ounce) can pineapple chunks with juice
1/2 cup white sugar

2 (10 ounce) jars maraschino cherries
2 1/2 cups white sugar
2 (18.25 ounce) packages yellow cake mix
2 (3.4 ounce) packages instant vanilla pudding mix
1 1/3 cups vegetable oil
8 eggs
2 cups golden raisins
2 cups chopped walnuts
2 cups flaked coconut
Check All Add to Shopping List
Directions

Day One: In a large glass jar or bowl, combine 2 cups of the starter with 1 can of the sliced peaches and their juice (each slice chopped into 4 pieces). Add 2 1/2 cups of the white sugar and stir once every day for 10 days. When not stirring mixture, keep it covered with a paper towel, foil, or a loose lid. Let sit at room temperature. Don’t refrigerate it or cover it airtight. A pan of water underneath the jar or bowl will keep the ants out.
Day Ten: Add 1 can of chunk pineapple and it’s juice. Cut each chunk of pineapple in half. Stir in 1/2 cup of white sugar. Stir once everyday for 10 days. The color should change, and the mixture should foam when stirred.
Day Twenty: Slice each cherry in half, and stir in. Add 2 1/2 cups of the white sugar. Stir once every day for the final 10 days. The cherries will give the juice back its pinkish color.
Day Thirty: Drain fruit and reserve it and the liquid. The fruit will be used in the cake. Pour the liquid into 3 glass or ceramic pint jars. One for you to start your next cake, and two for friends. Cake must be started within 3 days after receiving the starter, or you should freeze the starter to use at a later date. Do not use plastic or metal containers to store liquid!
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9×13 inch baking pans.
It’s best to mix the two cakes separately. Combine 1 box of the cake mix, 1 box of the instant vanilla pudding, 2/3 cup of the vegetable oil, and 4 of the eggs. Stir, then add 1/2 of the drained reserved fruit from the starter. Stir, then add 1 cup of the golden raisins, 1 cup of the chopped nuts and 1 cup of the coconut. Stir until all ingredients are combined. The batter will be stiff. Pour batter into the prepared cake pan. Repeat for cake number two.
Bake cakes at 325 degrees F (165 degrees C) for 55 to 65 minutes.

 

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Here is another variation: Instead of the brandied fruit. I believe this is the one I had years ago.

Ingredients

INGREDIENTS FOR BASIC FRUIT STARTER
3/4 c peaches, drained and cut into chucks
3/4 c pineapple chucks, drained
6 maraschino cherries
1 1/2 c sugar (more sugar will be used as starter develops)
1 1/4 pkg dry active yeast
INGREDIENTS TO START ANOTHER
STARTER USING JUICE FROM ORIGINAL
STARTER
2 1/2 c sugar (more sugar will be used as starter develops)
1 1/2 c starter
1 large can of peaches and juice
INGREDIENTS FOR FRIENDSHIP CAKE
1 box yellow cake mix, (for variety use lemon, pineapple or cherry)
1 small box instant vanilla pudding (for variety use lemon)
4 eggs
2/3 c oil
1 1/2 c fruit, drained (about 1/3 of the fruit from the starter) reserve juice for new starter
1 c pecans, in pieces (or walnuts)
1 c coconut, flaked, optional

Diane Hopson’s Notes:
This wonderful recipe is one that an elderly neighbor shared with me back in the early 70’s. She was always baking and sharing her baked goods. She was one of the sweetest neighbors ever! The 1st day I moved into the house next to her and her hubby, she cooked a wonderful meal for us. Our friendship began that day. She has been gone for many years now, but I still have sweet memories of her and her husband.

If you want this in time for Christmas, start it 30 days before you want to bake.

Directions

1 PLEASE READ DIRECTIONS before starting. There will be additional ingredients (that are not listed in the ingredients above) as the starter progresses.
2 DIRECTIONS FOR BASIC STARTER:
Combine ingredients in a gallon glass jar or a large glass bowl. Do NOT use a metal container. Keep at room temperature, loosely cover with a dish towel or saucer. Stir daily with a wooden or plastic spoon. Do NOT use metal utensils. It will take about 10 days for the fermentation to take place.
3 DAY 10: add 2 1/2 cups sugar and 1 large can of chunk pineapple and juice; stir well, cover loosely, and then stir every day.
4 DAY 20: add 2 1/2 cups sugar and 1 large can fruit cocktail and juice and 1 (10-ounce) jar maraschino cherries (without stems), drained well; stir well, cover loosely and then stir every day.
5 DAY 30: drain liquid from fruit in to 1 1/2 cup portions of starter, there should be about 5 portions. Give juice away to friends (be sure to keep one portion for your self for your starter base) to be used as a starter base or store at room temperature. Use remaining fruit to make cakes; there should be enough fruit to make 3 cakes. Cake recipe is below.
6 DIRECTIONS FOR STARTING A NEW STARTER WITH A STARTER:
Combine ingredients in a gallon glass jar or a large glass bowl. Do NOT use a metal container. Keep at room temperature, loosely cover with a dish towel or saucer. Stir daily with a wooden or plastic spoon. Do NOT use metal utensils. It will take about 10 days for the fermentation to take place.
7 DAY 10: repeat step 2
DAY 20: repeat step 3
DAY 30: repeat step 4
8 DIRECTIONS FOR FRIENDSHIP CAKE:
Combine cake mix, pudding mix; add oil and 1 egg. Using electric mixer beat and then add eggs one at a time beating well after each addition. Remove beaters; fold in fruit, nuts and coconut.
9 Pour batter into greased and floured tube or bundt pan. Bake in preheated over at 350 degrees for 55 to 60 minutes.
10 Remove from oven and cool in pan for 10 to 15 minutes before inverting on to plate.
11 NOTE: The fruit can also be used as a topping for ice cream.

 

Delicious Pull Apart Pizza Bread!!

Ingredients
1/3 cup garlic dipping oil
32 oz pizza dough
7-8 oz sliced pepperoni
8 oz mozzarella cheese, shredded
Pizza seasoning, if desired

Directions
1. Preheat oven to 375 degrees.
2. Separate pizza dough into small bite sized pieces.
3. In a bowl add dipping oil & toss dough pieces to lightly coat.
4. Layer dough pieces in bottom of bundt pan.
5. Next layer sliced pepperoni, shredded cheese and sprinkle with pizza seasonings. Repeat layers again, and end with final layer of dough pieces.
6. Bake in the preheated oven until the bread is browned and cooked through in the center, 30-40 min
7. Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece.
8. Serve by pulling the bread apart into individual servings with optional ranch, bleu cheese, or your favorite pizza/pasta/marinara sauce.