IMPOSSIBLE PIE

IMPOSSIBLE PIE
Used this as part of a lesson on how Heavenly Father can do the impossible (Living Scriptures lesson) (see below).  This was such an easy pie to make and it did separate like it was suppose to.  Even Abagail liked it and she doesn't like coconut.  Tasted like a buttermilk pie.

1/2 cup butter, softened 
1/2 cup flour 
1 cup sugar 
2 tsp vanilla extract 
4 eggs 
2 cups milk 
1 cup shredded coconut

Preheat oven to 350F. Add all ingredients to a large bowl and beat together until combined. Pour into a 9-inch greased pie pan. Bake for 1 hour or until center is firm and pie is golden. Cool on a cooling rack and then put in the fridge until ready to serve. It is recommended to let the pie cool for a few hours so it has a chance to firm up. 

(Recipe credit: https://www.simplystacie.net/2017/08/impossible-pie/) 

Treat Time: Show your family the pie before it goes into the oven, and after it’s baked. What happened? (A crust forms on the bottom, a custard bakes in the middle, and the coconut rises to the top.) Did you expect the pie to turn out like this? Why is it called “Impossible Pie”? 

Just because we think something might be impossible, doesn't mean it can't happen!  In this magical dessert, all the ingredients are mixed together, but as it bakes, one layer settles to the bottom to become a crust.  The coconut rises to the top as a topping and a yummy custard fills the center.

CHOCOLATE CHERRY CAKE

CHOCOLATE CHERRY BARS
These are Lisa's favorite bars and one of my favorites too.  My family loves them.  Took them to EPM for Valentine's Day.  They disappeared very quickly.  I like to cut them in serving sizes, wrap in saran wrap and freeze them.  Let them slightly defrost before eating.  Yum!

1      package  Pillsbury + Chocolate Devils Food Cake Mix
21    ounces cherry pie filling
1      teaspoon almond extract
2      eggs -- beaten

---Frosting---
1      cup sugar
5      tablespoons   butter or margarine
1/3  cup  milk
1      cup chocolate chips

Heat oven to 350F. Grease and flour 15x10" jelly roll pan or a 13x9" 
pan. In large bowl, combine first four ingredients. Stir by hand until 
well mixed. Pour into pan. Bake 15x10" pan for 20-30 minutes or a 13x9" 
pan for 25-30 minutes, or until a toothpick inserted in the center comes 
out clean. In small saucepan, combine sugar, butter and milk. Bring to 
boil, stirring constantly, and let boil for 1 minute. Remove from heat 
and stir in chocolate chips until smooth. Pour over warm bars. Cool until 
frosting is set and cut into bars. Makes about 3 dozen.


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NOTES : This recipe is from my great-aunt, Gloria Zehr of Gouverneur, 
NY. It is definitely a Tried-N-True (TNT) recipe and is without a doubt 
a keeper. Kudos to my Aunt Gloria for an excellent recipe !

~ Jackie Hall found this recipe.  I love it partially frozen.

BATH BOMBS

BATH BOMBS

We liked these.  Next time I would do about 20 drops of essential oil.  Also push down the stuff as you go.  It started puffing up as it sat.

1 cup baking soda
1/3 c citric acid
3 T corn starch
1 T melted coconut oil
15 - 20 drops essential oil (we did lemon)
water soluble food coloring, optional 

Combine baking soda, corn starch and food coloring if using.  In a separate bowl combine melted coconut oil and essential oil.  Then mix it all together.  Add acid.  It should go together like wet sand.  If too dry spray on some water until it is wet enough.  Add to mold a little at a time and pat down.  Let dry then put in an air tight container.

TOMATO JUICE SOUP

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?)

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/

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.

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)
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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