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Monday, March 30, 2020

The Perfect Wacky Cake Recipe: No Eggs, No Milk, No Butter No Problem

     This cake is perfect for the things we are all going through right now.  This calls for no eggs, no milk, and no butter!  How wonderful is that?!  This cake actually dates back to the depression era when things were scarce.  But don't let that deter you about the taste.  This cake bakes up super moist and stills tastes good.  This is absolutely my husband's favorite cake!

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The Perfect Wacky Cake Recipe: No Eggs, No Milk, No Butter No Problem

3 c. all-purpose flour
2 c. sugar
3/4 c. cocoa
3/4 c. oil +1T
2 tsp. baking soda
2 tsp. vanilla
2 T. apple cider vinegar
1 tsp. salt


       Preheat Your oven to 350 degrees. In a large bowl, stir together the flour, sugar, cocoa, baking soda and salt.  Now, make three little "wells" or depressions into the mixture.  Into one of the "wells", put in the oil,  into another put the vanilla, and into the third put the vinegar.  Slowly pour in 2 cups of water and then stir.  You don't want to beat the batter, a good stirring is good enough.  

      Pour the mixture into a ungreased 9" x13" cake pan and bake for 35 minutes.  Be sure Not to overcook the cake because if you overbake it, the cake will come out dry.  When inserting a toothpick to check for doneness, the toothpick can come out with a bit of "goo" and that is perfect.  You just don't want it to have raw cake batter on it.  If you cook it until there is nothing on the toothpick then it will be too dry, so just watch the cake carefully the last few minutes.

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      This cake can be eaten as it is with no frosting because it is delicious on its own but if you prefer you can lightly dust the top with powdered sugar or ice it with your favorite icing.

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Wednesday, March 25, 2020

The Best Homemade Potato Salad

      This is my go-to recipe for creamy, flavorful potato salad.  I get requests for my recipe every time I serve it or bring it to a potluck.  People tell me that it is the best potato salad they have ever eaten or tell me it reminds them of the potato salad their mother or grandmother used to make.

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The Best Homemade Potato Salad

5 lbs. russet potatoes, peeled and diced (or Yukon gold)
3 c. mayonnaise
1 1/2 c. yellow mustard
1/2 c. dill pickle relish (or sweet pickle relish)
1/2 c. onion, diced
8 hard boiled eggs, chopped
2 T. white vinegar
1 tsp. black pepper
1 tsp. celery salt
1 tsp. paprika


     Boil your potatoes until they are tender. Drain and allow them to cool.  Once they are warm and not super hot, set aside.

    In a large bowl, put all the ingredients except the potatoes and eggs.

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     Stir together until mixed.

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    Once it is mixed up, fold in the potatoes and eggs.  Serve and enjoy!  
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     Our family loves the potato salad warm so we it it right away but if you prefer it cold, just refrigerate for a few hours first.

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Monday, March 23, 2020

Cooking Whole Wheat Bread In The Crock Pot

       I often share my recipe of Homemade Bread In An Hour and it's hugely popular because it is so easy.   But a recipe that's even easier is my Whole Wheat Bread that I cook right in my Crock Pot.  That is what I am sharing today!

     This bread is super easy to make and turns out perfect.  It has a nice crust and is so soft that it almost melts in your mouth.  It's great on its own or you can use it for sandwiches or with some homemade jam.

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Cooking Whole Wheat Bread In The Crock Pot

3 c. whole wheat flour
1 c. milk, warmed up a bit
1/3 c. all-purpose flour
1/3 c. honey
2 pkgs. rapid rise yeast
3 T. olive oil
2 tsp. apple cider vinegar
1 1/4 tsp. salt


     Line the bottom and sides of your Crock Pot with parchment paper (not wax paper) and turn to high and replace the lid.

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     In a small bowl, mix together 1/4 cup of warm water, 1 teaspoon of sugar and the 2 packages of rapid rise yeast.  Let it sit undisturbed for 10 minutes.   

     As the yeast is activating, grab a large bowl and mix together the flours and salt.  After the yeast has activated, slowly pour it in.  Now stir in the milk, oil, honey and apple cider vinegar.  Mix until a dough forms.  Allow the dough to rest for 30 minutes.

     After it has rested, on a floured surface knead the dough thoroughly.  Knead the dough until it is smooth.  


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      Form into a firm ball and place the dough into the crock pot. 

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      Put the lid on and allow the bread to cook for about 2 hours.  You can check it after 1 1/2 hours to see it is done, if not, allow it to cook for the full 2 hours.  
    
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 If the crust is not crisp enough, just place the bread in your broiler for 2 minutes.

      Slice and enjoy!

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    The bread should make about 10 slices and each slice of bread has 35 grams of carbs. 

    Sometimes I sprinkle in some rosemary or Italian seasoning into the dough when I add in the flour, etc.  It gives the bread a nice flavor and smells delicious!

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Sunday, March 22, 2020

Chocolate Chip OatMeal Bread

     This bread is so good and is basically an oatmeal chocolate chip cookie but it's bread instead.  It's easy to make and turns out so moist and soft.  It turns out perfectly every time!


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Chocolate Chip OatMeal Bread

1 c. flour
1 c. rolled oats
1 c. buttermilk 
1 c. semi-sweet chocolate chips
1/2 c. vegetable oil
1/2 c. brown sugar, packed
1 egg
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

   
    Preheat your oven to 325 degrees.  In a large bowl, mix together the oats, buttermilk, egg, brown sugar, and oil together.  Once it is mixed, let it sit for 10 minutes to allow the oats to soften.

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     After 10 minutes has passed, add in the flour, salt, baking soda, and baking powder.  Just mix until combined so you are sure not over mix it.  Now pour in the chocolate chips.

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   Now gently fold them into the mixture.

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    Grease or butter a large loaf pan and then pour the batter in.

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   Now bake it for 50-55 minutes, or until an inserted toothpick comes out clean.

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   Allow it to cool and then slice and enjoy!


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Wednesday, March 18, 2020

Tex-Mex Chicken & Rice

      Our family really loves Mexican and Tex-Mex recipes.  They pack so much flavor and are generally easy to prepare.  This Tex-Mex Chicken and Rice is no different.  It makes a perfect Weeknight meal.

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Tex-Mex Chicken & Rice

4 c. chicken broth
2 c. shredded cheese
2 c. uncooked rice
3 lg. cooked chicken breasts, shredded
2 cans corn, drained
 1 can enchilada sauce (10 oz.)
 1 can Rotel tomatoes, drained (10 oz.)
1 T. dehydrated chopped onions, or 1 medium onion, chopped
1/2 tsp. garlic powder




     Preheat your oven to 350 degrees.  Pour your rice into a medium sized pot and add in the chicken broth.  Heat it up over medium-high heat until it boils, stirring occasionally.  Once it boils, turn to low and cover the pot and cook for 10 minutes.  During that 10 minutes, do not stir or remove the lid.  After 10 minutes, remove the lid and stir and replace the lid and cook for an additional 5 minutes.

      After the rice is cooked, in a large bowl stir in the rest of the ingredients (except for the cheese).  

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      After you have stirred it all together, pour the mixture into a baking dish or 13'' x9'' cake pan and spread it out.

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    Sprinkle on the cheese and bake for about 15 minutes.  

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      Remove.  Serve and enjoy!

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       Serves 8.  33 grams of carbs per serving.


     After making this recipe, be sure to check out my other Mexican recipes such as my Beef Enchiladas, My Chicken Enchiladas, or my Mexican Chicken Casserole.

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Saturday, March 14, 2020

Scrumptious Corn Flake Cookies

      These Corn Flake Cookies are so delicious.  It's kind hard to describe these cookies, except that they taste amazing!  They taste almost like a cross between a Pecan Sandie cookie and a chocolate chip cookie.  They are nice and crisp on the outside and they have a chewy texture and are so soft in the middle.  Yum!


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Scrumptious Corn Flake Cookies
3 1/2 c.  all-purpose flour
1 c. sugar 
1 c. brown sugar, packed
1 c. quick oats
1 c. lightly crushed corn flakes
1 c. butter, softened
1/2 c. oil
1/2 c. white baking chips
1/2 c. chopped nuts, walnuts or pecans (optional)
1 lg. egg
2 tsp. vanilla 
1 tsp. baking soda
1 tsp. salt


     Preheat your oven to 350 degrees.  In a large bowl, cream together the sugar, brown sugar and butter.  

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     Cream it until becomes light and fluffy.  Add in your oil, egg, and vanilla.  Stir.  Add in salt and baking soda.  Once everything is mixed together, stir in the oats, flour, and baking chips.  


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     Once you have mixed it thoroughly, gently fold in the nuts.

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     Place the crushed cornflakes into a bowl and scoop up about 1 1/2 to 2 tablespoons of cookie dough and roll them in the crushed cornflakes.  Be sure to coat each cookie cookie ball sufficiently.

     Lightly press down on each cookie to gently press them out a bit.  Bake for 12-13 minutes or until bottoms are golden brown.


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     Makes 4 dozen and each cookie has 30 grams of carbs.

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I shared this recipe with the following blogs or link parties:
Our Home Away From Home

Wednesday, March 11, 2020

Homemade Pancake Mix Recipe

     Homemade pancakes are one of my favorite breakfasts.  If I could choose only 2 things to have for breakfast for the rest my life it would be homemade Pancakes, and Homemade Blueberry Biscuits.  Yum! 

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     I love putting together mixes because being able to prepare all your own food from scratch is not only easy, but it is healthier for you and your family.  And it is more economical too.  A homemade pancake mix is no exception.  The pancakes turn out wonderfully and it is a great way to save money.

     Keep this mix on hand for the next time you want a delicious stack of fluffy, homemade pancakes!



Homemade Pancake Mix


8 c. all-purpose flour
1/3 c. sugar
1/3 c. baking powder
1 1/2 T. baking soda
2 tsp. salt
     This recipe yields 9 cups of pancake mix which is enough to make 4 batches of pancakes.
     To make the mix, whisk together all the ingredients in a bowl and in quart mason jars until you are ready to use it.  The mix fits into 3 quart sized jars.


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      To make pancakes you'll need:
      1 1/2 c. pancake mix
1/2-1 c. milk (depending on how thick or thin you want your pancakes)
 butter, melted (for pan)
1 tsp. vanilla
1 egg, beaten
     In a large bowl, mix together the dry ingredients.  Stir in the egg, vanilla and 1/2 cup of milk.  Stir just until it forms a batter.  A few lumps is okay and it is better to have some lumps than to overmix the batter.  If the batter is too thick, add in 1/4 cup of milk and mix again.
    Heat up a cast iron skillet or griddle over low-medium heat.  Melt a tablespoon of butter and once the butter is melted and the skillet is hot, pour in 1/4 cup of batter.  Cook until bubbles form and pop on the top and then gently flip over the pancake and let it cook about 1 to 1 1/2 minutes or until both side are golden brown.  And be sure to not flip the pancakes more than once, this makes them tough.  Keep cooking the rest of the pancakes this way and be sure to add in more butter to the pan as needed so the pancakes do not stick.

    This should make about 6 pancakes.  Each prepared pancake has 24 grams of carbs.

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