We all really like this soup. The 2nd time I made it I added 1# cooked italian sausage and used tortellini pasta (with cheese - any kind would be good). I did a 8 oz package - could have used more, but not necessary. Next time I think I will add 1 can of green beans at the end. Could also try chopped spinach. I made and put in the instant pot before work on crock pot mode then added pasta and did pressure cooker for how ever long it needs to cook pasta (tortellini I did for 6 min - regular pasta I would do 10-11 min) I also did bay leaves instead of dried basil - liked it better. Makes lots would be easy to double if needed.
4 cups tomato juice
4 cups vegetable broth
1 can Italian diced tomatoes (regular works too)
1 cup carrots
1 cup celery
1/2 onion
1 T dried basil or bay leaves
1 # cooked italian sausage, cooked
----
8 oz pasta
Crock pot low 8 hours or instant pot enough time to cook pasta (haven't used instant pot enough to know if vegetables will cook in that little amount of time?)
Tuesday, February 19, 2019
Sunday, January 13, 2019
POTATO SOUP
We loved this soup. It is so hearty and keeps you full. Nice on a cold day. I put it in the instant pot about 1:30 and did crock pot setting. We ate it about 5:30 pm. Everything was soft. We cooked bacon and crumbled in each serving. Also put in chopped chives. For the leftovers we haven’t put in bacon. Good without.
1/4 onion diced
6 potatoes diced small, skins removed, or most of them, yukon gold are softer than others for this, or can use russet (I did some of both)
1 c celery diced
6 c chicken broth more or less depending on how thick you want it
1 tsp salt
1 tsp garlic powder
1 c carrots shredded or finely diced, optional
3 tbsp bacon bits optional
---
1.5 c (I did about 2 cups) cheddar cheese shredded, I like sharp
1 c heavy cream (did add 2 T cornstarch to help it thicken)
1 tbsp chives for garnish
cooked bacon to garnish, optional
Instructions
Add all onion, potatoes, celery, salt, carrot, garlic powder and broth to your pot. (add bacon bits if desired now too) Stir together
Put lid on and close steam valve. Press pressure high for 8 minutes.
When you hear the beep do a quick release.
Carefully remove the lid and stir.
Add 1 1/2 cup of cheese, and heavy cream and stir until cheese has melted. It will thicken more as it sits. (if you want it a bit thicker turn to saute, add 3 tbsp of water / heavy cream whisked together with 1 or 2 tbsp cornstarch, add in, stir, and allow to bubble and thicken)
Serve in a bowl garnished with extra cheese and chives (parsley would be good too).
https://temeculablogs.com/instant-pot-potato-cheese-soup/
1/4 onion diced
6 potatoes diced small, skins removed, or most of them, yukon gold are softer than others for this, or can use russet (I did some of both)
1 c celery diced
6 c chicken broth more or less depending on how thick you want it
1 tsp salt
1 tsp garlic powder
1 c carrots shredded or finely diced, optional
3 tbsp bacon bits optional
---
1.5 c (I did about 2 cups) cheddar cheese shredded, I like sharp
1 c heavy cream (did add 2 T cornstarch to help it thicken)
1 tbsp chives for garnish
cooked bacon to garnish, optional
Instructions
Add all onion, potatoes, celery, salt, carrot, garlic powder and broth to your pot. (add bacon bits if desired now too) Stir together
Put lid on and close steam valve. Press pressure high for 8 minutes.
When you hear the beep do a quick release.
Carefully remove the lid and stir.
Add 1 1/2 cup of cheese, and heavy cream and stir until cheese has melted. It will thicken more as it sits. (if you want it a bit thicker turn to saute, add 3 tbsp of water / heavy cream whisked together with 1 or 2 tbsp cornstarch, add in, stir, and allow to bubble and thicken)
Serve in a bowl garnished with extra cheese and chives (parsley would be good too).
https://temeculablogs.com/instant-pot-potato-cheese-soup/
Wednesday, November 21, 2018
BURN
Jackson got a burn from the iron (doing perler beads). I researched online the best essential oil to use. One thing I found was honey is good on burns. I mixed some honey with lavender. It is healing so well now. We have been doing either band-aids or the non-stick pads.
Thursday, November 1, 2018
HAIR/SCALP TREATMENT
-witch hazel (did a couple of squeezes)
-added combination of any of the following oils (40 drops total)
*lavendar
*clary sage
*oregano
*lemongrass (not very much since it reacts to the sun...or maybe that is just regular lemon)
*grapefruit
*peppermint
*rosemary
*pink pepper
*yarrow
*malleleluca
*geranium
*cheer
*thyme
*helicrysum - good for itching
*German Chamonille (don't have...DoTerra doesn't make...check Revive)
*Eucalyptus
*cinnamon
*myrrh
*cedarwood - good for the scalp
-fill up rest with water
UPDATE: Going to try putting in a bottle in the shower and filling with Apple Cider Vinegar and oils.
Saw this somewhere: 1 cup water, 6-8 drops Eucalyptus, 1 T apple cider vinegar (I would probably double and add 6 drops rosemary and 1 drop helicrysum)
-----------------------------------------------------------------------------------------------------
Someone posted on FB on oil page that they used for loosing hair. I thought it was a lot of oils, so I doubled the oil and added that many drops. Put in a jar with dropper. Put on either at night or right before showering.
10 ml castor oil
5 ml vitamin E
30 drops: rosemary, geranium
25: lavendar, frank
20: melaleuca, cedarwood
15: peppermint, ylang ylang
-added combination of any of the following oils (40 drops total)
*lavendar
*clary sage
*oregano
*lemongrass (not very much since it reacts to the sun...or maybe that is just regular lemon)
*grapefruit
*peppermint
*rosemary
*pink pepper
*yarrow
*malleleluca
*geranium
*cheer
*thyme
*helicrysum - good for itching
*German Chamonille (don't have...DoTerra doesn't make...check Revive)
*Eucalyptus
*cinnamon
*myrrh
*cedarwood - good for the scalp
-fill up rest with water
UPDATE: Going to try putting in a bottle in the shower and filling with Apple Cider Vinegar and oils.
Saw this somewhere: 1 cup water, 6-8 drops Eucalyptus, 1 T apple cider vinegar (I would probably double and add 6 drops rosemary and 1 drop helicrysum)
-----------------------------------------------------------------------------------------------------
Someone posted on FB on oil page that they used for loosing hair. I thought it was a lot of oils, so I doubled the oil and added that many drops. Put in a jar with dropper. Put on either at night or right before showering.
10 ml castor oil
5 ml vitamin E
30 drops: rosemary, geranium
25: lavendar, frank
20: melaleuca, cedarwood
15: peppermint, ylang ylang
Sunday, September 30, 2018
CAR SPRAY
CAR SPRAY
Saw this on facebook. In the comments someone said you either have to add witch hazel or alchol (instead of just water) or else the mixture will grow bacteria. Never heard this before, so I added some witch hazel. I used a 10ml empty bottle (was purify) and filled with:
2 drops of each:
lavendar
on guard
lime
grapefruit
tangerine
Saw this on facebook. In the comments someone said you either have to add witch hazel or alchol (instead of just water) or else the mixture will grow bacteria. Never heard this before, so I added some witch hazel. I used a 10ml empty bottle (was purify) and filled with:
2 drops of each:
lavendar
on guard
lime
grapefruit
tangerine
PRUNE CAKE
PRUNE CAKE
This came from The Pioneer Woman. Everyone loved! Wouldn't guess it has prunes/plumbs in it. I had plums so I made the same way as prunes. I used 1/2 cup of pear sauce we had. I think 1/2 cup wheat flour would work as well. I only added 3/4 cup of sugar in the icing. Next time will only add 3/4 cup in the cake as well especially if using apple or pear sauce instead of some of the oil. Scott said he wouldn't mind for him birthday.
CAKE:
1 cup prunes
1 cup sugar
3 whole eggs
1 cup canola oil
1 1/2 cup flour, sifted
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1 cup buttermilk
1 teaspoon vanilla extract
ICING:
1 cup sugar (only added 3/4 cup)
1/2 cups buttermilk
1/2 teaspoons baking soda
1 tablespoon white corn syrup
1/4 cup butter
1/2 teaspoons vanilla
Preheat oven to 300°F.
Cover prunes with water. Bring to a boil and cook until soft and mashable, about eight minutes. Remove from heat, drain water, and mash on a plate. Set aside.
NOTE: I cooked mine in the microwave, and it worked.
Mix together oil, sugar, and eggs. In a separate bowl, sift together dry ingredients. Combine wet and dry ingredients, add buttermilk and vanilla and stir gently until just combined. Throw in the mashed prunes and stir gently to combine. DO NOT OVERMIX!
Pour batter into buttered baking dish (9 x 13 or so) and bake for 35 to 40 minutes. DO NOT OVER BAKE.
While cake has five minutes remaining, make the icing.
Combine all icing ingredients in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. (about 220°F worked for me).
Do NOT allow icing to reach soft ball stage; icing should be caramel in color, but not sticky like caramel. Icing should be easily pourable.
Remove cake from oven and pour on icing immediately. Allow to rest on the counter. Serve warm.
This came from The Pioneer Woman. Everyone loved! Wouldn't guess it has prunes/plumbs in it. I had plums so I made the same way as prunes. I used 1/2 cup of pear sauce we had. I think 1/2 cup wheat flour would work as well. I only added 3/4 cup of sugar in the icing. Next time will only add 3/4 cup in the cake as well especially if using apple or pear sauce instead of some of the oil. Scott said he wouldn't mind for him birthday.
CAKE:
1 cup prunes
1 cup sugar
3 whole eggs
1 cup canola oil
1 1/2 cup flour, sifted
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1 cup buttermilk
1 teaspoon vanilla extract
ICING:
1 cup sugar (only added 3/4 cup)
1/2 cups buttermilk
1/2 teaspoons baking soda
1 tablespoon white corn syrup
1/4 cup butter
1/2 teaspoons vanilla
Preheat oven to 300°F.
Cover prunes with water. Bring to a boil and cook until soft and mashable, about eight minutes. Remove from heat, drain water, and mash on a plate. Set aside.
NOTE: I cooked mine in the microwave, and it worked.
Mix together oil, sugar, and eggs. In a separate bowl, sift together dry ingredients. Combine wet and dry ingredients, add buttermilk and vanilla and stir gently until just combined. Throw in the mashed prunes and stir gently to combine. DO NOT OVERMIX!
Pour batter into buttered baking dish (9 x 13 or so) and bake for 35 to 40 minutes. DO NOT OVER BAKE.
While cake has five minutes remaining, make the icing.
Combine all icing ingredients in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. (about 220°F worked for me).
Do NOT allow icing to reach soft ball stage; icing should be caramel in color, but not sticky like caramel. Icing should be easily pourable.
Remove cake from oven and pour on icing immediately. Allow to rest on the counter. Serve warm.
Sunday, September 23, 2018
SMITH ISLAND CAKE
SMITH ISLAND CAKE
https://sallysbakingaddiction.com/2018/07/23/smith-island-cake/#jumptorecipe
This is so yummy! It takes a while to bake especially with the cool down time (3-4 hours). I had a jar of caramel I needed to use so used that for 3 of the layers. I did eight layers. Had them cool down on a piece of wax paper. Each piece has it own piece. That worked well. Had the one that came out of oven cool off on cookie sheet (on piece of wax paper) until next one was done. Cooked two at a time. Make chocolate icing first. Set out eggs, butter and buttermilk to get to room temperature. This would be a good one to make the day before and assemble about an hour before eating. Looks cool in glass cake dish. Jackson said this cake has a good balance. Not too much of anything. He also said he likes this cake 12 times better than the American chocolate cake from Costco. Scott wants this for his bday (with peanut butter and chocolate).
*see notes below for more tips
Other ideas:
-strawberry jam (or any fruit) with vanilla butter cream
-peanut butter frosting and chocolate
-prune filling
Chocolate Icing
6 Tablespoons (85g) unsalted butter, cut into 6 pieces
one 4 ounce bar (113g) bittersweet chocolate, coarsely chopped*
1 and 2/3 cups (335g) granulated sugar
1 cup (240ml) heavy cream
2 teaspoons corn syrup (optional, for shine) (didn't add)
1 teaspoon pure vanilla extract
pinch salt
Cake
3 and 3/4 cups (431g) sifted all-purpose flour (sift flour before measuring)
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
5 large eggs, at room temperature
2 and 1/2 teaspoons pure vanilla extract
1 and 3/4 cups (420ml) buttermilk, at room temperature*
optional: rainbow sprinkles for garnish
Directions:
Make the icing first: The icing needs to completely cool and thicken, so prepare it first. Combine the butter, chocolate, granulated sugar, heavy cream, and corn syrup together in a medium saucepan over medium heat. Stir constantly until butter has melted. Once melted, stir occasionally as the sugar dissolves and the mixture comes to a boil. Allow to boil for 1 minute. Remove from heat and stir in the vanilla extract. Taste (it's warm, so be careful!) Add a sprinkle of salt, if desired. I always add a pinch. Leave uncovered and set aside to thicken and cool for at least 1-2 hours or until it has a spreadable consistency. This is enough time to bake and cool the cake layers. See make ahead tip if you want to prepare ahead of time. Yields about 2 and 1/4 cups icing.
Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the thin cakes seamlessly release from the pans; they may crack and crumble otherwise. (You can reuse the parchment for each of the 9 cakes or cut 9 individual circles.)
Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick.
(There are 8 cups of batter total, so each of the 9 cakes will have slightly less than 1 cup of batter. Leave unused batter loosely covered at room temperature as cakes bake.) Pour slightly less than 1 cup of batter into prepared cake pans. Bake for 12 minutes or until a toothpick inserted comes out clean. The cakes are VERY thin, so they shouldn't take much longer than that. Allow to cool for a couple minutes, then carefully invert the cake onto the counter. Peel off the parchment to reuse (or use a new parchment round). Grease the warm cake pans, line with parchment, and grease the parchment. Repeat with slightly less than 1 cup of batter per cake pan. Repeat baking, cooling, and releasing the cakes from the warm pans. Grease the warm cake pans, line with parchment, and grease the parchment. Repeat one final time. Allow all 9 layers to cool completely, about 45 minutes.
Assemble cake: Carefully place one layer on a serving platter or cake stand. Spoon and spread 1/4 cup of icing on top, then repeat with the rest of the cake layers and icing. Some icing will spill over the sides and that's ok! Makes a beautiful cake! Decorate the top with sprinkles, if desired.
Set cake aside for at least 30 minutes before slicing and serving. This gives the icing a chance to adhere to the cake and makes slicing a little easier.
Cover and store leftover cake at room temperature for 1-2 days or in the refrigerator for up to 1 week.
Make ahead tip: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the icing can be prepared then covered and refrigerated overnight. Set the icing out at room temperature for an hour to soften up before using. The assembled cake can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Tastes better fresh though!
Recipe Notes:
*The 9 cake layers are baked individually instead of baking 3 or 4 thick cakes and slicing them horizontally to create layers. Baking each cake layer individually doesn't take any longer since the thinner cakes take less time in the oven, about 12 minutes each. Baking 3 at a time, they'll be done in less than 40 minutes. This method also ensures that each layer is baked evenly. Baking 3 thicker cakes risks over or under-baking and the cakes are more likely to sink in the centers because they're so thick. If you have more than 3 9-inch cake pans, bake more cakes at once. I baked 4 cakes 2x then 1 cake by itself. If you have fewer than 3 9-inch cake pans, simply bake in batches until all 9 cakes are baked.
*For a sweeter icing, use semi-sweet chocolate. For dark chocolate icing, use bittersweet chocolate. For very dark chocolate icing, use unsweetened chocolate. I prefer bittersweet chocolate.
*If needed, you can use whole milk mixed with 1 and 1/2 teaspoons of white vinegar or fresh lemon juice instead of buttermilk.
https://sallysbakingaddiction.com/2018/07/23/smith-island-cake/#jumptorecipe
This is so yummy! It takes a while to bake especially with the cool down time (3-4 hours). I had a jar of caramel I needed to use so used that for 3 of the layers. I did eight layers. Had them cool down on a piece of wax paper. Each piece has it own piece. That worked well. Had the one that came out of oven cool off on cookie sheet (on piece of wax paper) until next one was done. Cooked two at a time. Make chocolate icing first. Set out eggs, butter and buttermilk to get to room temperature. This would be a good one to make the day before and assemble about an hour before eating. Looks cool in glass cake dish. Jackson said this cake has a good balance. Not too much of anything. He also said he likes this cake 12 times better than the American chocolate cake from Costco. Scott wants this for his bday (with peanut butter and chocolate).
*see notes below for more tips
Other ideas:
-strawberry jam (or any fruit) with vanilla butter cream
-peanut butter frosting and chocolate
-prune filling
Chocolate Icing
6 Tablespoons (85g) unsalted butter, cut into 6 pieces
one 4 ounce bar (113g) bittersweet chocolate, coarsely chopped*
1 and 2/3 cups (335g) granulated sugar
1 cup (240ml) heavy cream
2 teaspoons corn syrup (optional, for shine) (didn't add)
1 teaspoon pure vanilla extract
pinch salt
Cake
3 and 3/4 cups (431g) sifted all-purpose flour (sift flour before measuring)
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
5 large eggs, at room temperature
2 and 1/2 teaspoons pure vanilla extract
1 and 3/4 cups (420ml) buttermilk, at room temperature*
optional: rainbow sprinkles for garnish
Directions:
Make the icing first: The icing needs to completely cool and thicken, so prepare it first. Combine the butter, chocolate, granulated sugar, heavy cream, and corn syrup together in a medium saucepan over medium heat. Stir constantly until butter has melted. Once melted, stir occasionally as the sugar dissolves and the mixture comes to a boil. Allow to boil for 1 minute. Remove from heat and stir in the vanilla extract. Taste (it's warm, so be careful!) Add a sprinkle of salt, if desired. I always add a pinch. Leave uncovered and set aside to thicken and cool for at least 1-2 hours or until it has a spreadable consistency. This is enough time to bake and cool the cake layers. See make ahead tip if you want to prepare ahead of time. Yields about 2 and 1/4 cups icing.
Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the thin cakes seamlessly release from the pans; they may crack and crumble otherwise. (You can reuse the parchment for each of the 9 cakes or cut 9 individual circles.)
Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick.
(There are 8 cups of batter total, so each of the 9 cakes will have slightly less than 1 cup of batter. Leave unused batter loosely covered at room temperature as cakes bake.) Pour slightly less than 1 cup of batter into prepared cake pans. Bake for 12 minutes or until a toothpick inserted comes out clean. The cakes are VERY thin, so they shouldn't take much longer than that. Allow to cool for a couple minutes, then carefully invert the cake onto the counter. Peel off the parchment to reuse (or use a new parchment round). Grease the warm cake pans, line with parchment, and grease the parchment. Repeat with slightly less than 1 cup of batter per cake pan. Repeat baking, cooling, and releasing the cakes from the warm pans. Grease the warm cake pans, line with parchment, and grease the parchment. Repeat one final time. Allow all 9 layers to cool completely, about 45 minutes.
Assemble cake: Carefully place one layer on a serving platter or cake stand. Spoon and spread 1/4 cup of icing on top, then repeat with the rest of the cake layers and icing. Some icing will spill over the sides and that's ok! Makes a beautiful cake! Decorate the top with sprinkles, if desired.
Set cake aside for at least 30 minutes before slicing and serving. This gives the icing a chance to adhere to the cake and makes slicing a little easier.
Cover and store leftover cake at room temperature for 1-2 days or in the refrigerator for up to 1 week.
Make ahead tip: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the icing can be prepared then covered and refrigerated overnight. Set the icing out at room temperature for an hour to soften up before using. The assembled cake can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Tastes better fresh though!
Recipe Notes:
*The 9 cake layers are baked individually instead of baking 3 or 4 thick cakes and slicing them horizontally to create layers. Baking each cake layer individually doesn't take any longer since the thinner cakes take less time in the oven, about 12 minutes each. Baking 3 at a time, they'll be done in less than 40 minutes. This method also ensures that each layer is baked evenly. Baking 3 thicker cakes risks over or under-baking and the cakes are more likely to sink in the centers because they're so thick. If you have more than 3 9-inch cake pans, bake more cakes at once. I baked 4 cakes 2x then 1 cake by itself. If you have fewer than 3 9-inch cake pans, simply bake in batches until all 9 cakes are baked.
*For a sweeter icing, use semi-sweet chocolate. For dark chocolate icing, use bittersweet chocolate. For very dark chocolate icing, use unsweetened chocolate. I prefer bittersweet chocolate.
*If needed, you can use whole milk mixed with 1 and 1/2 teaspoons of white vinegar or fresh lemon juice instead of buttermilk.
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