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Sunday, July 2, 2017

Thursday, June 29, 2017

Crock Pot Cabbage Soup

INGREDIENTS

  • 4 cloves garlic 
  • 1 large onion
  • 4 bay leaves 
  • 1/2 lb carrots
  • 1/2 bunch celery
  • 1 green bell pepper 
  • 28 oz can diced tomatoes 
  • 8 oz can tomato sauce 
  • 1/2 head green cabbage 
  • 6 cups chicken, veggie or beef broth OR stock
  • 1/4 bunch fresh parsley, chopped 
  • 1/2 tsp. crushed red pepper flakes{optional}
  • 1/2 Tbsp smoked paprika 
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme 
  • Salt and pepper to taste 
  • 1-2 Tbsp lemon juice 

INSTRUCTIONS

  1. Mince the garlic and dice the onion. Peel and slice the carrots, slice the celery, and dice the bell pepper. 
  2. Add all the prepared veggies  followed by the diced tomatoes (and their juices) and tomato sauce to a large crock pot. Stir to combine.
  3. Chop the cabbage into one-inch strips or squares, then add them to the pot. Add the broth, chopped parsley, paprika, oregano, thyme, bay leaves, red pepper flakes, and some freshly cracked pepper. Stir to combine.
  4. Place a lid on the crock pot pot and set on high for 2 hours. Then turn the heat down to low and allow the crock pot to simmer 2 more hours. Then add salt to taste. Start with about 1/2 tsp salt and add more as needed. I like the pink Himalayan Salt...The total amount will vary depending on your tastes and the type of broth used, but the salt is crucial for the vegetable flavors to pop. Finish the soup with lemon juice. Start by stirring in one tablespoon and adding more to your liking.
  5. ENJOY!!
  6. You can also add meat as hamburger, ham, chicken, etc. are delicious in this soup. Sometimes I add some rice also...try adding your favorite ingredients, and make this recipe your own!

Friday, June 23, 2017

POND RENOVATION DIY Before and After

This is my pond reno from start to finish...a bag of concrete, a liner, rocks, and crayons. Yep that is how I roll...frugal to the end...Not bad if I do say so myself...




















 

Monday, May 29, 2017

Rhubarb Custard Cream Cups


Here is what ya need...
4 rolls of fresh puff pastry
1 16 oz pkg softened cream cheese
1/4 cup sour cream
3 eggs
1 T. vanilla
1/3 cup sugar
1 T. corn starch
1 cup diced rhubarb

Powdered sugar for dusting

Here is what ya do....

Cream together cream cheese, eggs, sour cream and vanilla. Set aside...

Mix sugar, corn starch and rhubarb together in another bowl. Set aside....


Use puff pastry directly from the refrigerator, roll it up, divide and cut it into six pieces, then unroll each strip and cut into squares .

 Place a puff pastry square in each cupcake cup of a greased pan. Add 2 teaspoons of cream mixture to each puff pastry cup, then add a Tablespoon of rhubarb mixture on top of the cream mixture. 

Now close the puff pastry  by pushing all sides  together and gently twisting it slightly. It is really important to close the puff pastry tightly, or it will open when baking. Bake 30 minutes in a preheated 325 degree oven. Remove and cool...
Dust with powdered sugar and enjoy!

Saturday, May 20, 2017

Firefighter Cookies

Today was our yearly open house for the Fire Department. I don't do nearly as much as I use to since taking care of the glambabies during the week. I decided to make something the kiddos could help with , and at least make it a fun experience. They always love cutting cookies out and eating frosting, so cut outs it was....
Why being the fire chiefs wife, do I not own at least a fire truck cookie cutter, I will never know. I have hundreds of cutters, and not one fire department related...ughhh...well I did what I could with a a western hat and boot...then I cut the reindeer's antlers off, and it became a dog....lol.
Yikes... we made over a hundred cookies total !












Wednesday, May 3, 2017

Low Carb Salmon Patties


You’ll love the taste of these salmon cakes because it takes a different approach at making salmon taste even better. If you love salmon but have grown tired of the same old presentation, give these salmon cakes a try and you’ll find that they’re easy to make and even easier to eat!
I get this bread at Walmart, and it is a life saver! You can use any flavor you like. The white bread has 35 calories and 6 net carbs per slice, wheat has 35 calories and 5 net carbs per slice and are fantastic tasting.  No High Fructose Corn Syrup. I practically skipped out of the store the first time I found this!

When shopping, be certain to check the sell-by date so that you know you are getting the freshest bread possible. Store bread in a room temperature setting, away from heat sources like microwave ovens and stoves.Just be warned this is not a gluten-free product and you’ll likely have to play around with your insulin dosing based on how you respond to high-fiber counts if you are diabetic.











VIDEO HERE....
  1. 1 Can Salmon
  2. 1/2 tsp. Old Bay Seasoning
  3. Diced green pepper to taste
  4. Diced onion to taste
  5. 1 tsp. Dill
  6. 4 T. Mayo
  7. 1/2 tsp. Dijon Mustard
  8. 1/2 tsp. Worcestershire Sauce
  9. 1 Egg
  10. Dash smoke flavor or 1 tsp. Bacon Grease
  11. 1/2 Cup low carb bread crumbs
  12. Rip 3 slices of Healthy Life bread into small pieces, and toast lightly in oven to get as much moisture out as possible. Then crumble before adding to salmon mixture.
  13. I used fresh cooked salmon for these, but almost always I use canned salmon, your choice...
  14. Open salmon and drain thoroughly. Place drained salmon in mixing bowl and flake evenly with a fork.
  15. Add onion, bread crumbs, green pepper, Old Bay, dill, mayonnaise,Worcestershire, Dijon mustard, smoke flavor/bacon grease and egg. Stir until well blended.
  16. Shape the mixture into patties about the size of an average burger or less.
  17. Cook in oil {I use 2 T. Olive oil, and 2 T.Butter} in skillet over medium heat until browned on each side. Turn only once while frying, or they may fall apart.
  18. Note: The mayonnaise helps the patties hold their shape, adds flavor, and keeps them from being too dry.
  19. Sauce....Mix 5 T.Mayo, and 2 T. ketchup and a dash of mustard....Delish!!