Play Dough

I've made this play dough many times for the nephews with great play reviews.

Play Dough- No cook
1 cup flour- any kind of plain flour, not self rising
1/4 cup water
1/4 tsp food color- experiment with mixing colors, the new neon ones are fun.
1 1/2 tsp vegetable oil

In a small mixing bowl add the flour. In a measuring cup mix water, food coloring and oil, add to flour in mixing bowl. This will be very messy and sticky not very good for the kiddos to get into. Mix with a spoon or your hands, the hands work better for this. Keep mixing and kneading until it reaches the consistency of play dough, will take maybe two minutes. If the play dough seems sticky add a little more flour. I haven't tried doubling or tripling this since each nephew wants a different color. This play dough keeps up to a week if refrigerated in a baggy or other sealed container. Don't try to dry any "creations" the oil in the play dough will prevent it from getting hard enough.

Enjoy-Viki

Slow cooker Smothered Round Steak

 A great recipe for a family. I use this recipe for those days that I'll be gone all day shopping and going to orchestra. Works great with noodles or rice. Happy cooking-Viki

 

Smothered Round Steak Recipe

Slow cooker recipe

• 4 Servings
  
• Prep: 20 min. Cook: 7 hours
  

Ingredients

• 1/3 cup all-purpose flour
  
• 1 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1-1/2 pounds beef top round steak, cut into 1-1/2-inch strips
  
• 1 large onion, sliced
  
• 1 large green pepper, sliced
  
• 1 can (14-1/2 ounces) diced tomatoes, undrained
  
• 1 jar (4 ounces) sliced mushrooms, drained
  
• 3 tablespoons soy sauce
  
• 2 tablespoons molasses
  
• Hot cooked egg noodles, optional
  

Directions

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef and shake to coat. Transfer to a 3-qt. slow cooker.
  
• Add the onion, green pepper, tomatoes, mushrooms, soy sauce and molasses.
  
• Cover and cook on low for 7-8 hours or until meat is tender. Serve with noodles if desired. Yield: 4 servings.
  

Nutrition Facts: 1-1/4 cups (calculated without noodles) equals 337 calories, 6 g fat (2 g saturated fat), 96 mg cholesterol, 1,585 mg sodium, 27 g carbohydrate, 4 g fiber, 43 g protein.

Made it in October 09, it was great, would be a good Sunday Supper

Mennonite girls can cook: Almond Puff

Mennonite girls can cook: Almond Puff

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Pound Cake

I know this recipe works cuz I've made several. I'm posting because there has been a request for the recipe so here goes:

1# (3 1/4c) AP Flour
1 1/2 tsp salt
1# butter-softened
2 c sugar
1tsp vanilla extract
9 eggs-room temp.

Preheat oven to 325F. Butter two 5X9 loaf pans. Combine flour and salt in a bowl. Cream butter and sugar with a mixer on high until pale and fluffy. Scrape down sides of bowl. Reduce speed to medium and add vanilla. Lightly beat eggs and add in 4 additions, mixing thoroughly after each and scrape down sides. Reduce speed to low and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completel on wire rack.

Variations:
Cinnamon raisin- toss 2 cups raisins in 2 T flour, fold into finished batter. Divide batter in half and fold 2 T cinnamon into 1 half. Scoop batters into 2 prepared pans, 1/2c at a time alternating between plain and cinnamon. Swirl with a knife.

Blueberry- Sour cream- Use 1/2c sour cream in place of 1 stick of butter. Toss 2 c blueberries in 2 T flour, fold into finished batter.

Chocolate Chip- Fold 2 c semisweet or bittersweet chocalate chips into batter.

Pan options: Use a bunt or angel cake pan in place of 2 loaf pans.

Front to back blueberry sour cream, left back- chocolate chip, right back- cinnamon raisin.

The two front cakes were baked in Demarle pans.

Sweet Potatoes!!

This year we were given some sweet potato slips to plant. We've never grown sweet potatoes so didn't really know what to do or expect out of the harvest. First of all we were told that they LOVE a hot and humid climate-got that here. Second the vines grow very fast-check that's true. Third dig them in the first week of October-did that. Didn't know how they would turn out, not to bad for beginners. Some of those sweet potatoes are big enough that one would feed several people. I just wish a picture was taken before we started digging. Here are a few after pictures with my helpers!!

 

Macaroni and Cheese

This one is a favorite of the nephews!

Ingredients:

• 2 cups uncooked macaroni, I use whole wheat myself
  
• 2 cups milk- whole works best
• 1/2 teaspoon salt
• 4 tablespoons flour
• 4 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dry mustard
• 2 cups grated cheddar cheese- this equals an 8 oz block*

Preparation:
Preheat oven to 400

Cook the macaroni until al dente, drain and place in a buttered casserole - 13X9 is a good size. Melt butter in saucepan then add milk,1/2 tsp salt, and flour stirring often until thick. Add the 1 tsp salt, pepper, dry mustard and grated cheese, mix well and heat stirring until the cheese is melted and well blended. Pour over the macaroni in the casserole. Bake for15 minutes.
Or
Follow the recipe above but place in a greased crockpot and keep on low.

* I use a medium cheddar for the kiddos but have mixed cheddar and pepper jack with great reviews from the adults. I find that grating and freezing in 2 cup portions is a great time saver,especially when cheese goes on sale.

Chicken Noodle Casserole

Another wonderful recipe for you to try. It will be one I make again and again.

Savory Chicken Noodle Bake

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By Diana Rattray, About.com

Chicken Noodle Bake

Diana Rattray

This tasty chicken noodle bake makes a great weeknight meal for the family.

Ingredients:

• 6 ounces thin egg noodles, cooked, drained ( I used wide egg noodles)
  
• 6 tablespoons butter
• 6 to 8 ounces sliced mushrooms
• 6 tablespoons flour
• 1 2/3 cups chicken broth
• 1 cup milk
• 1/4 cup pimiento, drained, chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 cups cooked diced chicken
• 1 cup frozen peas, thawed under hot water
• 1/2 cup fresh grated Parmesan cheese , plus more for topping

Preparation:

Preheat oven to 350F°. Grease a 2 1/2- to 3-quart baking dish.

In large skillet or saucepan over low heat, melt butter; saute mushrooms until tender. Blend in flour, stirring until smooth and bubbly. Gradually add chicken broth, milk, pimiento, and salt and pepper; stir constantly until sauce is thickened. Stir in chicken, peas, and 1/2 cup of Parmesan cheese, and the cooked noodles. Spoon the mixture into the prepared baking dish. Sprinkle some Parmesan cheese over top. Bake chicken noodle casserole 20 to 25 minutes, until hot and bubbly.
Serves 8.