salt dough

This isn't an eating recipie, it is a playdough recipie. We made this once to have at Molly or Ella's Halloween party we made scary halloween thingies. I made a tombstone that said "R.I.P" underneath that it said " William M. Hale 1992-2006" William is my Bro. tonight though, my sister and I made salt malacules (is that spelled right?). This is for an extra credit project, you might be able to see good pictures on moms other blog. I dont know how to put pictures on here yet. Here is how you make them.

4 cups flour
1 cup salt
1-1/2 cups hot water (from tap)

Mix the salt and flour together, then gradually add the water until the dough becomes elastic. (Some recipes call for 2 teaspoons of vegetable oil at this point.) If your mixture turns out too sticky, simply add more flour. If it turns out too crumbly, simply add more water. Knead the dough until it’s a good consistency—then get out rolling pins, cups, bowls, straws, cookie cutters, plastic utensils, and let the fun begin!
If you want colored dough, mix food coloring, powdered drink mix, or paint into the water before adding it to the dry ingredients. Or you can paint your creations after baking them at 200 degrees. Baking times will vary depending on the size and thickness of the object, but make sure that all of it is hard. If the dough starts to darken before cooking is complete, cover with aluminum foil. Painted keepsakes will need to be sealed on all sides with clear varnish or polyurethane spray.
You can store your salt dough in a sealed container in the refrigerator, but usually not more than a couple of days.
this is really fun to play with, Molly has been playing with it for about 2 hours now and she still isn't done playing. Have Fun!!!

Penutbutter Rice Krispie Treats

Alright I don't know how many of you have noticed that my mom, Cynthia, hasn't posted on this blog for a long time, over a month. I have decided to post on this blog because she has not poseted for a while and I want to see how long it takes her till she realizes that I posted on her blog. On the other hand my mom does an awesome job on keeping up with her other blog, check it out here.
Okay so everybody likes rice Krispie treats, even the worlds pickiest eater, Harrison. I take that back, he doesn't like marshmallow rice krispie treats he only likes peanut butter rice krispie treats. so here is how you make PEANUT BUTTER rice krispie treats...


1 cup white Karo syrup
1 cup sugar
2 Tablespoons butter
1 cup peanut butter
5 cups Rice Krispies

Bring syrup, butter, and sugar to a slow boil. Stir in peanut butter. Remove from heat and add Rice Krispies. Use tablespoon to drop onto wax paper. Treats will harden as they cool.

this is easy to make, kinda.

Dip that knocks your socks off

At the Turtle Point Restaurant on Kiawah Island they serve a very tasty dip. It has some name that I can't remember. It is something like Cheesy Blue Chips or Gorgonzola and Blue Chips.. I really can't remember. The name is irrelevant because it is all about the taste as far as I am concerned. And oh man, does this taste good. It is so good that, well, you may never make any other dip again.


It has replaced Spinach and Artichoke dip as my fave dip. Let's examine this: Spinach, a super duper good for you food. Artichokes. Hmm. A vegetable. Must be good for you. My favorite recipe also uses tomatoes. All those healthy veg's. Now I replace that with a dip that really has no redeeming value.

I am moving backwards on the nutrition evolution scale. What? you have never heard of the nutrition evolution scale?

Me either. I just made it up. I am such a hypocrite. I start this blog to talk about the many wonders of whole wheat and now I present you with this sinful dip. I should be punished. The worst part is that you don't even eat it with something healthy like carrot sticks. Or broccoli. Or even tortilla chips. Nooooooo, you eat it with Kettle Fried potato chips. I don't think that is exactly what they are called. Anyway, kettle whatever chips. Or even just a plain bag of Lays potato chips.

Say a prayer for my dip loving soul. It has left my body to dwell in dip nirvana. It sent me a postcard and asked me to forward the mail because, now these are my dip loving souls words, not mine: Baby, I ain't comin' back!

Please send help. Better yet, send potato chips...

Okay, are you ready to commit the act with me? You are gonna need:

2 bricks of cream cheese. Yes, full fat, there is NO other kind!

1/2 stick of butter. Yes, REAL butter! Really people, get with the game here!

1/2 pint heavy cream. Yes well, surely you are getting it by now. NO SUBSTITUTIONS.

1 8 ounce container Gorgonzola crumbles

1 8 ounce container Blue Cheese crumbles

Now, I have some pictures to help you understand this complicated process....

Cream the cream cheese and the butter
add the cream
pour in the blue cheese and Gorgonzola. save out just a little of one or both of them to sprinkle on top so it will look purty. or don't. Now put it in something that you can put in the microwave. I used this sexy little white number. It just screamed microwave safe dip container. I told it to be quiet. And then I filled it up with dip. And then I licked the spoon. and then I smoothed the top again, because it just wasn't quite right. Then I just had to lick the spoon again. I suffer for my art. Now put it in the microwave and warm it up. about 45 seconds and give it a stir. TASTE it. Then warm it up a little more. I like it nice and toasty. But that is because I am always freezing my buns off, even without Crunchy telling me to.
Oh my goodness...great holy heck...come to mama...er, um.. I mean. Here is the finished product. This is from Christmas Day. We served tortilla chips with the dip since we had only bought one bag of potato chips. After I set this out and lovingly took a picture. And told dippy how wonderful she was and how much I loved her, something TERRIBLE happened.
A pack of ravenous wild animals? An entire NFL football team that was out of Chunky Soup? Cookie Monster? One minute it was there and then next, it looked like this...

Oh my poor dip. What happened? You all probably can guess... my CHILDREN happened! I tried to get a picture of them devouring, I mean, enjoying the dip, but whenever I got close enough I was afraid I might lose a finger, or a whole hand! That tiger at the San Francisco Zoo has nothing on my kids. They were hungry and they love this dip, also.

Go forth and make dip. And invite me over to help you eat it. PLEEEEEEASE!

The Bestest Cookies in the Whole Wide World

Who wants cookies? I think we are kidding ourselves if we decide to never have junk food. So rather than being upset that the kids are eating junk, turn the junk into something nutritious. But make sure that it still has plenty of calories and fat, we want it to taste good! These are my favorite cookie recipe. One thing that makes me love this recipe is the versatility.

I just want to warn you to have several gallons of cold milk ready before you start making these, you will be wanting it.

Oh, and those of you looking for some witty dialogue and funny captions aren't gonna get it tonight. There is nothing funny about these cookies. You just need to bake some. I also don't feel funny. That is what the butter and sugar look like when you cream them together. I know that the first picture is supposed to be a nice still life of ingredients but I was in a BIG hurry the day I baked these. You are going to have to be grateful for any pics at all. So just be happy. BE HAPPY! Because I just feel tired and worn down, so I am going to have to live vicariously through all of my blog readers and pretend I am jovial. .... Hmmm... not working yet, but I will keep trying.
This is 5 cups of oats in the blender. i love my blender. It is so stinking handy. OHH I am smiling at the blender. OOOHHH I am gonna get happy writing this post, I can feel it.
This is what the oats look like after you have blended them up. It is extremely satisfying to watch the oats in the blender. They rise up the side and fall down the middle. I enjoy watching oats almost as much as I like to watch the washing machine wash the clothes. I could watch that all afternoon. Have I mentioned that we do not have television? You have to make your own fun when you live in the country.

I added the nuts and coconut in with the oats and blended them up. I would be happy with them just thrown in the batter but that would KILL my picky eaters. I wouldn't want to have to fuss at any of the children to finish their cookies, so I make sure to make them palatable to everyone.

And now I am using another kitchen gadget that puts a smile on my face... the metal scoopy thing from Pampered Chef. I have all three sizes. For these cookies I used Medium. But I could really care less what size you use. You could even doing that old fashioned way and use 2 spoons but I don't remember how to do it like that.
And now through the miracle of Lap top computer blogging I present: Finished cookie. warning, pour the milk now, or just grab the jug and chug like I do. The most amazing part is that in the pic above the cookies have chocolate chips and are on a stone and the picture above that one they have no chocolate chips and are on a metal pan.

Is something fishy going on? I am afraid that I have some secrets that I just cannot reveal to you because if I did then I would have to kill you! Remember, I am the spawn of the International Man of Mystery.

Okay, now the moment you have been begging me for. The recipe for the worlds tastiest cookies.

• 2 cups butter
• 4 cups brown sugar
• 4 eggs
• 5 cups oatmeal, blended
• 2 cups nuts
• 2 cups coconut
• 2 teaspoons vanilla
• 4 cups whole wheat flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 bag chocolate chips

Alrighty now. Here's what you gonna do. Did I mention the milk? Go ahead and pour yourself a glass right now, just because it is yummy. Now did you see the whole wheat flour? This recipe is really healthy so don't get you knickers in a twist about what to fix for dinner. Cynthia's got your back! Just serve these puppies hot from the oven. Your family will be kissing your feet.

Oh, back to the food...

Cream the butter and the sugar. Add the eggs and vanilla. Blend the oats and the nut s and coconut, if you want them blended also. (you have to blend the oats) Now mix all the dry stuff together, you know the drill. add the dry to the wet and mix it up. then add the chocolate chips. I make these with out the choc. chips a lot. Harrison DIES when he gets near choc. chips, so I make some minus the chips. these are also good with toffee chips. Now bake them in a 375 degree oven for 8 to 12 minutes. don't let them get too brown. You know you want them all soft and gooey.

Pass the milk...

Fried Potatoes and Onions

Okay, here we go. Easy, easy, easy. Grab some potatoes and some onions. I use either Idaho, Red or Yukon Gold. I do not use Russet's from Wisconsin or anywhere but Idaho. It's not that I have anything against Wisconsin, but their potatoes are NASTY in my opinion. And my opinion is really important on this blog. Just do as I say! No Wisconsin potatoes!!! Now some onions would be lovely. I love these Peru sweet onions. I also love Vidalias when they are in season. Mmmmm... Okay, it gets a little scary here. I am kind of a freak with hot popping oil situations. My suggestion is to cover yourself up as much as you can. Like maybe put on your long winter coat. Some leather gloves. A beekeepers hat and veil, if you have one handy. It's just a suggestion.

Let this oil warm up while you dice your potatoes into little...dices... and if you are thinking about peeling them the answer is no! That takes entirely too much effort. I would never make this dish if I had to peel potatoes. I hate peeling potatoes.

Does that look like enough oil to you? It wasn't even close to enough. I had to add a bunch more after I threw the potatoes in. It would be better to start with enough oil, but it is not a tragedy to add more, just make sure the heat is turned up to medium high. You will have to stay here next to the stove the whole time you are cooking, so don't be afraid to get it hot. Oh, this is canola oil. You gotta be heart healthy when you cook! You could use olive oil, if you wanted, but mine was way across the house in the pantry and the canola is right there near the stove, so uh, score one for the canola.


Hello you pretty red potatoes. Now get brown! Just stir a little and let them get good and brown. Do you have one of these? It is for Defensive Cooking, which I am all about. I really don't like getting hurt. This hold in a lot of the pops. You will probably have to put a real lid on for about 5 or 10 minutes so the potatoes get tender. I had to cover these for about 5 minutes. If they get brown and aren't tender yet, just cover 'em. You could cover'em first and then brown second, but I live a renegade cooking lifestyle.
Oh, that was about 6 potatoes, but those red potatoes aren't very big. Here are 2 onions that I sliced. I like to leave them big so I can pick them back out at the end and give myself more onions than potatoes. This is okay, because my husband wants more potatoes anyway. We are a team like that, each of us always pulling equal weight in our marriage. You believe me, right?

Oh yeah, those look fabulous. work it baby, work it. My technique with the pancake turner is legendary.
Helloooo onions! Add the onions when the potatoes are done 'cause the onions only take a few minutes. Add more oil if you are in doubt. You want the onions to be gleaming with oil. It is a nice healthy gleam! Now mix it all up and cook just until the onions go limp and become slightly translucent. I like to keep a little crunch to them.
Oh, man, a plate of heaven. Now load this down with some freshly ground salt and pepper and enjoy. If you are freaky like my husband you will now add about 3 cups f ketchup, but I would never ever mess with this perfection by adding a condiment! Burt don't worry, I won't judge you too harshly if you do.
Spell check just picked up nine misspellings for potato. I know how to spell potato. I am not Dan Quayle! Hey, that rhymes! Maybe I should start a poetry site! HAHAHA

Anyway, my problem is not spelling, it is typing. I am a dork typist. Just thought you would like to know. Now I have to hit spell check again and pick up the mistakes I just made.

Granola Topped Banana Bran Muffins

Here is a recipe that is going to make the mouths in your house beg for more, more, more! So give it to 'um. We love muffins at our house. They are nutritious and easy to have on hand. We make big batches and store in the freezer . Then we can grab them out to pack into lunches or eat at breakfast or eat at midnight when I get really hungry and need a meal. They are just yummy.

Let's get started. Please don't be cross with me because of all these ingredients. You don't have to make these very often, remember the freezer? It is your friend. Just grab some gallon size freezer bags and you can bake dozens of luscious muffins and enjoy them for weeks, or even months, if you are not a little food piggy like me.

RECIPE INGREDIENTS:
1 cup whole wheat flour
3/4 cup all-purpose flour
1 cup wheat bran
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
2/3 cup packed light brown sugar
1 cup mashed bananas (about 2 medium)
1 cup buttermilk
1/4 cup canola oil
1 1/2 teaspoons vanilla extract
1/2 cup mini chocolate chips (optional)
1 cup granola

Do you see our friend whole wheat in there? He will make you feel strong and healthy. And regular. First grab a big bowl and put all of the dry ingredients in. Give it a good mix with a whisk. Using a whisk is very fun, I always feel cooler when I use a whisk. Using the whisk will probably make your children want to help you because whisks are kid magnets. Just thought I would warn you.
Now take all the wet stuff and put it in another bowl and whisk it up. It is even more cool if you hold the bowl under one arm at an angle and whisk away. Speak in French as you do it. Now clean up the batter you slopped on the floor. You are probably neater than me. My kitchen floor always has batter, etc, on it. Oh, IGNORE that I used a spatula instead of a whisk in the picture, I was not very cool when I was making this.

Oops, are you fresh out of buttermilk? No worries matey, just put a couple of Tablespoons of white vinegar into the measuring cup then fill it up to the 1 cup line. Now empty the dishwasher like you meant to do before you started making the muffin batter. And just like that you have a cup of lumpy, thick, gross buttermilk. I don't like buttermilk just in my measuring cup. I am funny that way. But I LOVE buttermilk in my recipes!
I am afraid it is time to put the whisk in the sink. Pour the wet into the dry and stir until just combined. The recipe says the chocolate chips are optional. I never use them. For one thing I like it better without them and second I have son who HATES chocolate chips. In anything.
It is all combined and ready to be baked. Either put it in muffin tins that have been greased on the bottom (they pop out really easily) or lined with those paper muffin thingies. I prefer spraying them with canola oil spray. Sprinkle the granola evenly over the tops before you bake them. Yes, my granola had raisins in it. I picked them all out before sprinklin' otherwise I would have KILLED my children. I don't have time for funeral, jail time, and all the rest, so I just went ahead and picked the raisins out. Hey kids, don't say I've never done anything for you!

Bake for about 12 to 15 minutes at 400 degrees.

Enjoy!

Smoothies

I know, I know. I have let you down, and you were counting on me.

This blog has cobwebs.

Even worse, I promised wheat and I am not going to deliver, today.

I do have a yummy smoothie. I think I should call it Miriam's Smooth Operator Smoothie. This may seem obvious to some of you, but I bummed the recipe off of my friend Miriam.

It is so easy...

See these 4 items? That's right, honey, 4 ingredients. You are half way to smoothie heaven. Now I am gonna use some very technical terms here in a minute. Just get out your copy of The Joy of Cooking and open up to the glossary in the back.

Ready?

In your blender drop one PEELED banana. Please, for heavens sake, do not mess that part up. We are not making Chunkies. We can talk about our thighs later! Now pour in about half a cup of orange juice. Put a couple of big spoonfuls of vanilla yogurt on top of that.

Am I going too fast?

Now about a cup of frozen strawberries.

Blend.

If it seems a little too thick, add a little OJ or yogurt, whichever you can reach first.

See what a pretty pink color. I love pink. I love this Oster blender because I like to think that it was made right here in my little town at the Oster Factory. I know my dog clippers were made there because I actually bought them there. Oh, do not ever use your dog clippers while drinking a smoothie. GROSS things will happen to your smoothie.

As my teenagers would say: Yeah, I went there! Dog hair IN your smoothie. GAG

Here it is, ready to be gobbled up by me as I read everyone else's blogs. And peruse the cooking sites. Now, what is for dinner?