Wednesday, May 9, 2018

What You Eat Matters 2018 Documentary | H.O.P.E.

Friday, May 4, 2018

Moist Pumpkin Bread

3-1/2 cups flour
2 C. brown sugar
2/3 cup white granulated sugar
One 15-oz can pumpkin
1 cup vegetable oil
2/3 cup milk
2 tsp baking soda
1 tsp salt
1 t nutmeg
1-1/2 tsp cinnamon
1 cup walnuts

Preheat oven to 350 degrees
Flour & grease two loaf pans. Set aside.
Combine above ingredients.
Pour into prepared pans.
Bake for 50-55 minutes. Original recipe said 1 hour + 15 minutes, but it was done in less than an hour.
After removing from oven, cover with foil and allow to steam for 10 minutes.
Remove foil and allow to cool on a wire rack.

Wednesday, May 2, 2018

How To Preserve Your Eggs For Winter | Water Glassing

Saturday, April 28, 2018

Homemade Blue Cheese Dressing

3/4 cup sour cream
1 1/3 cups mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces blue cheese, crumbled

  • In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. 
  • Stir in dry mustard, garlic powder, salt and pepper. Mix well.
  • Stir in blue cheese. 
  • Cover, and refrigerate for 24 hours before serving.

Homemade Raspberry Balsamic Vinaigrette

1 cup fresh raspberries
1 tbs raw brown sugar
2/3 cup balsamic vinegar
1 tbs honey
1/2 tsp salt

  • Combine the raspberries and sugar together in a bowl; set aside for about 10 minutes. 
  • Using a fork or a potato masher, mash the berries  until liquefied. 
  • Pour into a jar with a lid; add balsamic vinegar, honey, and salt. 
  • Cover jar with lid and shake until dressing is mixed well. 
  • Store in refrigerator.

Butterhorns.......My Favorite Unleavened Bread Recipe

2 cups flour
2/3 cup butter
3/4 cup sour cream
Beef or turkey sticks (optional) 
1/2 cup sharp shredded cheddar cheese (optional)

  • Preheat oven to 350
  • Measure flour into a large bowl and cut in butter. 
  • Stir in sour cream
  • * If making cheese butter horns, add shredded cheese and mix thoroughly. 
  • Divide into 3 portions and roll each portion out into a 12” circle. 
  • Cut each circle into 12 wedges and roll up, beginning with the wide end. . 
  • * These are good with a beef stick piece baked inside before rolling up.
  • Place each on a greased baking sheet with the point tucked under. Bake for 20 minutes.

This can also be rolled out and cut into desired shapes using a cookie cutter and topped with any of the below toppings.

Topping ideas:
Brown sugar/cinnamon
Ranch seasoning
Garlic or onion powder

* I like to add both the shredded cheese and beef/turkey sticks.
* I would like to try using turkey pepperoni with a bit of cheese rolled up inside. Sort of like a pepperoni roll.

Strawberry Glaze

Great for drizzling on ice cream or on a stack of pancakes. We poured it over pancakes and topped with whipped cream. Just like Ihop!

2 cups of strawberries, chopped into small pieces
1/3 cup sugar
1/3 cup + 2 tbs water
1/2 tsp lemon
1 tsp vanilla
1 tbs cornstarch
  • Put chopped strawberries and sugar into a small saucepan.
  • Add 1/3 cup water to cover, stir to blend. 
  • Heat over medium high heat until it boils. 
  • Reduce heat.
  • In a separate bowl,  mix the cornstarch + 2 tbs of water and stir until thickened.....Pour into the pan and stir continuously until well blended.
  • Continue to cook for 4-5 minutes. Stir until it becomes thick and syrupy.
  • Remove from heat and stir in the vanilla.

Tuesday, April 17, 2018


  • PREP TIME:10 mins
  • COOK TIME:15 mins
  • TOTAL TIME:25 mins
  • YIELD:6


  1. In a skillet or large cooking pan, cook and crumble the ground beef over medium-high heat. When it is no longer pink, drain the grease.
  2. Place meat back into the pan and stir the taco seasoning mix as well as the water it calls for on the packet. Cook according to the package instructions.
  3. Warm up the nacho cheese sauce in the microwave and set aside.
  4. Place the flour tortillas on a plate and warm in the microwave for about 20 seconds.
  5. Lay one tortilla on a flat surface. Spread a couple of tablespoons of nacho cheese in the middle of the tortilla.
  6. Place ½ cup of taco meat on top of the nacho cheese.
  7. Next, add the tostada shell, a thin layer of sour cream, lettuce, tomato, and lastly, the shredded Mexican cheese.
  8. To fold into the actual crunchwrap, start with the bottom of the tortilla and fold the edge up to the center of the fillings. Keep doing that, folding as tight as possible, as you work your way around the tortilla.
  9. Spray another skillet or cooking pan with cooking spray and heat over medium heat. Place the crunchwrap supreme, seam-side down, onto the skillet. Cook for 2-3 min., or until golden brown.
  10. Flip over and cook the other side for another 2-3 min or until golden brown.
  11. Cook the rest of your crunchwraps and eat immediately.

Homemade Curnchwrap Supreme Recipe


Tuesday, April 3, 2018

Mrs. Armstrong‘s Passover Bread

1 cup flour
1-½ tsp olive oil
½ tsp salt
¼ cup water
2 Tbsp + 1/8 tsp butter, softened

  • Preheat oven to 350 degrees
  • Sift flour and measure. 
  • Add salt and sift again. 
  • Cut in butter until very fine. 
  • Mix the oil
  • and water together and add to mixture. 
  • Stir until it forms a ball and comes away from the side of the bowl. 
  • Knead lightly on a floured board for 1 minute. A smooth ball should form. 
  • Lightly flour the board again. 
  • Pinch off ¼ of the dough and flatten. Roll as thin as
  • you want, or until it just holds together.
  • Bake for 30 minutes

Hidden valley ranch dry seasoning mix
Garlic/onion powder

Tuesday, March 27, 2018

Almond Balsamic Vinaigrette | Dr. Fuhrman

This classic nut-based dressing works with all types of salads. Make a batch and enjoy it for several days. It keeps well in the refrigerator.

3-4 cloves garlic, unpeeled
1/2 cup water
1/3 cup balsamic vinegar
1/4 cup raw almonds
1/4 cup raisins
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon onion powder

  • Preheat oven to 350 degrees. Roast unpeeled garlic in a small baking dish for about 25 minutes or until soft. When cool, remove the skins.

  • Blend the roasted garlic with the remaining ingredients in a food processor or high-powered blender.

Nutritional Content:

Calories 58; Protein 1 g; Carbohydrates 9 g; Sugars 6 g; Total Fat 2 g; Saturated Fat 0.2 g; Cholesterol 0 mg; Sodium 5 mg; Fiber 1 g; Beta-Carotene 4 ug; Vitamin C 1 mg; Calcium 30 mg; Iron 0.6 mg; Folate 4 ug; Magnesium 17 mg; Potassium 106 mg; Zinc 0.2 mg; Selenium 0.5 ug

Recipe obtained at: