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Tuesday, September 9, 2014

Aviator / Bomber Crochet Kids Hat

Baby Bomber Hat





Size: 9 to 16 months
Magic ring, 11 DC in magic ring, join to first DC, chain 2

Round 2: 2 DC in each around, join, chain 2 (22 DC)
Round 3: 2 DC in first, DC in next, repeat around, join, chain 2 (33 DC)
Round 4: 2 DC in first, DC in next 2, repeat around, join, chain 2 (44 DC)
Round 5: 2 DC in first, DC in next 10, repeat around, join, chain 2 (48 DC)
Round 6: 2 DC in first, DC in next 11, join, chain 2 (52 DC)
Round 7: 2 DC in first, DC in next 12, join, chain 2 (56 DC)
Round 8-13: DC in each around, join, chain 2 (56 DC)
do not fasten off, begin on earflap as written below



Earflaps
Earflap 1: 
Chain 1, SC in next 12, chain 1, turn
Row 2: SC decrease, SC in next 8, SC decrease, chain 1, turn
Row 3: SC across (10 SC)
Row 4: SC decrease, SC in next 6, SC decrease, chain 1, turn
Row 5: SC across ( 8 SC)
Row 6: SC decrease, SC in next 4, SC decrease, chain 1, turn
Row 7: SC across ( 6 SC)
Row 8: SC decrease, SC in next 2, SC decrease, chain 1, turn
Row 9: SC across (4 SC)
Row 10: Make 2 SC decreases, fasten off, weave in ends

Earflap 2:
Chain 1, SC in next 12, chain 1, turn
Row 2: SC decrease, SC in next 8, SC decrease, chain 1, turn
Row 3: SC across (10 SC)
Row 4: SC decrease, SC in next 6, SC decrease, chain 1, turn
Row 5: SC across ( 8 SC)
Row 6: SC decrease, SC in next 4, SC decrease, chain 1, turn
Row 7: SC across ( 6 SC)
Row 8: SC decrease, SC in next 2, SC decrease, chain 1, turn
Row 9: SC across (4 SC)
Row 10: Make 2 SC decreases, fasten off, weave in ends

With bulky weight yarn, attach yarn and SC around the entire bottom edge of the hat (including earflaps). Fasten off and weave in ends, or continue on with 40 SC on each flap for ties. 


Saturday, August 30, 2014

Gilleburger copycat recipe



We have a drive in here in Wisconsin called Gilles. I have had a love affair with their gille burger for years. I finally figured out their secret ...it's pickle relish!!!


Ingredients

  • 2 Tablespoons Butter
  • 2-1/2 pounds Ground Beef
  • 1/2 whole Large Onion, Diced
  • 1 medium Green Bell Pepper, Diced
  • 1/2 cup diced celery
  • 5 cloves Garlic, Minced
  • 1-1/2 cup Ketchup
  • 2 Tablespoons Brown Sugar
  • 2 teaspoons Chili Powder (more To Taste)
  • 1 teaspoon Dry Mustard
  • 3/4 cup sweet pickle relish
  •  Worcestershire Sauce, To Taste

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.
Add onions, green pepper,celery and garlic. Cook for a few minutes, or until vegetables begin to get soft.
Add ketchup, brown sugar, chili pepper, dry mustard,  and sweet pickle relish. Stir to combine, cover and simmer for 30 minutes . Serve on a fresh Sesame seed hamburger bun.  Add a slice  of cheddar cheese if you dare!

Sunday, August 24, 2014

Induction Beef Stroganoff



Ingredients:
1 lb cooked beef roast or hamburger(broken up into small pieces)
8 ounces wide egg noodles
2 tablespoons butter
2 medium onions, cut into ¼-inch slices
4½ cups mushrooms, sliced
1 clove garlic, minced
2 tablespoons all-purpose flour
1 v beef or vegetable bouillon cube, crumbled
¾ cup water
1 (8-ounce) carton sour cream
Salt & pepper to taste
1 tablespoon fresh chives (optional)


Directions:
1. In sauce pot, heat water for pasta
2. Meanwhile, in large sauté pan, melt
butter on Medium-High (375°F).
3. Sauté onion for 3-4 minutes until
tender, stirring occasionally.
4. Stir in mushrooms and garlic.
5. Cook for 5 minutes, or until
vegetables are tender, stirring
occasionally.
6. Add flour to mushrooms; continue to
cook to remove raw taste.
7. Deglaze with bouillon and water
8. Bring to simmer and lower
temperature to Medium-Low (175°F);
cook for 10 minutes. Add meat.
9. Cook egg noodles according to
package directions.
10. Add sour cream and season with
salt and pepper.
11. Continue cooking for 2-3 minutes to
incorporate flavors.
12. Pour sauce over pasta and sprinkle
with parsley or chives.


EASY GAZPACHO




                                                                                                                    !!Start with veggies! Fresh, fresh veggies.
 The fresher the better.
you can add 2 T. Extra Virgin Olive Oil.



















1  cucumber halved and  peeled
1 bell pepper
1 jalapeno pepper seeds removed
4-6  tomatoes
1  medium onion
1 garlic clove
1/8 cup white vinegar
2 T. sugar or Stevia
1 teaspoon sea salt
1/2 teaspoon black pepper
A few sprigs Cilantro
~juice of 1/2 lime
  sea salt
Heres how easy it is...
Roughly cut cucumbers, bell peppers, tomatoes, and red onions into  cubes. Put all the vegetables and other ingredients into a food processor or blender fitted with a steel blade and pulse until it is coarsely chopped. I like mine smooth to drink. but chunky for a soup..it's your preference.

 The longer gazpacho sits, the more the flavors develop.

Add a dollop of Daisy (sour cream) chill and ENJOY!!!!

Sunday, August 17, 2014

Pigs in the Cornfield

Loves me my cast iron !! This recipe can be done on induction, grill, or bake in the oven. Just really good down home comfort cooking....and easy one pot dinner.
  • 1 can of cream of chicken soup on the bottom
  • 1/2 ears of corn around the edge of pan
  • Potato slices onions and smoked sausage(optional) between the corn and in the center
  • Salt pepper and what ever spices u like
  • Cover the inside with boneless pork chops
  • Add 1can Campbell's fiesta cheese sauce on top of the pork chops
  • Bake 350 degrees turn the pork chops after 1hour
  • Should be done within 1/2 to 1 more hour when the pork is done.

Thursday, August 14, 2014

Twice Baked Cauliflower Soup


This is SUPER easy and low carb because it uses no flour. It tastes just like a twice baked potato with NO CARBS! My husband HATES cauliflower, and he has no idea this soup is all cauliflower.... he thinks he was eating potatoes....heee heeee

Microwave 1 head cauliflower and 1 large onion on high for 20 minutes.
Cut up and put in blender.

Add :
1 can evaporated milk {can substitute milk,or cream also}
1/2 cup water
1/2 stick butter
2 T chicken bouillon
1/4 cup sour cream
1 clove garlic
1 tsp. Dijon mustard

 Blend on high until smooth 3 to 5 minutes, add enough  extra water to just get it to move  freely.
Serve heated in a bowl with croutons, cheese, chives, bacon, sour cream or whatever toppings you choose.

In lieu of croutons I love "Toasted Crackers". Simply put a sleeve of saltine crackers (although any type of cracker could be used) into an ungreased cast iron skillet and placed it in a 350 degree oven for 10-15 minutes. This gives the crackers "a nice toasted, roasted flavor". Very true and super easy! Toasted Crackers are great with any soup but also add extra flavor when used with appetizers and dips


Wednesday, August 13, 2014

Cheesy Roasted Cauliflower

1 large head Cauliflower cut into flowerettes.

Spread in a greased 9x 13 baking dish.

Put in large zip lock bag:

2 cups shredded cheddar cheese
2T.dijon mustard
2T. flour
2T. butter(melted)
2 t. Parmesan cheese

Smoosh everything around til well combined in the bag.

Sprinkle over cauliflower 

Bake for 45 minutes, until the cauliflower is tender. I test it with a fork. Bake in lower half of oven so top doesn't over brown.


Sunday, August 10, 2014

ELECTRIC SKILLET FRUIT NUT DUMP CAKE



Line the bottom of the electric skillet with one layer of aluminum foil. Preheat skillet to 275° with the cover on.Generously  grease the foil with oil, shortening or butter.Prepare cake according to the directions below.Place cover slightly ajar on skillet, or open top vent and bake 45 minutes to an hour or until done. Place plate over skillet and invert to remove cake. Remove liner while cake is still hot.
I prefer to use a disposable foil cake pan when camping,but either method works great.




CHERRY  ELECTRIC SKILLET  DUMP CAKE

1 (21 ounce) can cherry pie filling(or any canned fruit or filling ...do NOT drain)
1 (18.25 ounce) package yellow cake mix(any flavor works great!)
3/4 cup butter, melted
1/2 cup chopped pecans (or favorite nut)

Spread fruit filling of choice on bottom of a lightly greased foil pan that fits your  electric skillet. Sprinkle the dry cake mix evenly over fruit. Drizzle with the melted butter. Sprinkle with chopped nuts if desired .

Bake at 250 degrees for about an hour with top vent open, until hot and bubbly or done.