Blue Jeans Bag

Those of you who know me well know I'm not much of a seamstress! I use my sewing machine mainly for patching and for producing Halloween costumes at the last minute! 
After Dad passed away, mom gave me several pairs of his old jeans for Zane to wear. Since they didn't fit Zane, I decided to get creative with the jeans and use them for "something". This the bag I created from the legs of a pair of the jeans. I lined it with some of the "John Deere" fabric that I bought a long time ago intending to make curtains for Zane's room. Needless to say, I still have lots of John Deere material left! For not having a pattern to work from, I think it turned out pretty well! Thankfully I found a tutorial on line that showed me how to make the lining. Am planning to make potholders out of the pockets on the jeans--just have to get my machine fixed as it jammed while Becky was using it!

Another Cold and Snowy Day

It's another cold, snowy, windy day here in South Dakota. Hopefully the weather guy is right and it is supposed to warm up next week. It's almost the end of February and I know we can still get snow storms in March and April, but hopefully the bitterly cold temps will come to an end soon.
I know it's too early to start thinking about canning when there's still snow on the ground and most everyone's gardens are buried in the snow, but it's sure been nice this winter to have dill pickles and my freezer cucumbers made from the cucumbers from mom's garden.
I took a bowl of my "Frozen Cucumbers" to the church potluck a couple weeks ago and several people asked for the recipe.

Frozen Cucumbers

(Great way to use those over-sized cucumbers that are too big for pickling)

2 quarts sliced onion

2 quarts sliced cucumbers

2 tablespoons canning salt

Enough water to cover cucumbers and onions

Slice cucumbers and onions into large bowl. (I use my 13 quart stainless steel bowl.) Sprinkle with salt. Pour enough water over cucumbers and onions to just cover. Let set 2 hours. Drain in colander, but do not rinse. Put cucumbers and onions back in bowl. Add:

1 ½ cups sugar

½ cup white vinegar

Stir well.

Put into quart ziplock freezer bags or into freezer containers and freeze.

To use:

Thaw and serve.

These keep well in fridge after they are thawed.

*Note: When I made these in 2010, for each batch I used 3 quarts each cucumbers and onions, 3 tablespoons salt and a gallon of water to cover. After draining, I added 2 ¼ c. sugar and ¾ cup vinegar. Made 10 quart bags full each batch.

February Ice Storm

It started raining about 1:30 this morning and we had thunder and lightning about 3 a.m. Finally headed to bed and woke up to an icy mess this morning. Took these this afternoon around town--good thing the city had been out and sanded the streets!

Lilac bushes at St. Leo's Catholic church across the street from mom's.

Icy trees across the street from mom's house.

Ice on the branches of the maple tree.

Ice on mom's clothesline.

Evergreens weighed down by ice.

Ice on a white pine.

Half of a tree that went down from the weight of the ice.

Guess I won't be hanging out clothes on my clothesline anytime soon!

Happy Valentine's Day

Hope everyone has a wonderful Valentine's Day!!
Larry surprised me with roses--I was so excited as we usually don't make a big deal out of the day! 
I didn't have a vase big enough to hold them so pulled out the PBR pitcher. My girls told me I was "spoiled" since he got me roses! I'll admit it--he does spoil me! 

Winter Warm up

Our "thaw" has finally arrived! After having temps in the -25 degree range earlier this week with -40's windchills, temps in the 30's and 40's are almost "shirtsleeve" weather! Believe me, I'm not complaining about the mud and slop in my yard and driveway--one of these days I might be able to get to the clothesline again!
We have our church potluck and annual meeting tomorrow--here are the recipes for what I'm taking to the potluck! One thing I do try to keep in my freezer is bags of frozen chicken breast. They're great to have on hand when you need to make a casserole.


Cordon Bleu Casserole Supreme

1 (2 lb) package frozen hash brown potatoes, thawed
6 chicken breast halves
2 tablespoons oil 
1 (8 ounce) package cream cheese, thinly sliced

3/4 lb thinly sliced deli ham 

2 cups shredded swiss or mozzarella cheese
1 (16 ounce) bag frozen chopped broccoli, thawed
2 (10 3/4 ounce) cans cream of chicken soup
1/4 teaspoon pepper

Preheat oven to 350 degrees. Slice chicken breasts into bite-sized strips and brown in oil. Slicing is much easier if chicken is partially frozen (or partially thawed). While chicken is cooking, spray a 10x15 pan and spread potatoes in the bottom. Stack deli ham and slice into roughly 1-inch square pieces. Layer browned chicken, sliced cream cheese, and ham over potatoes. Sprinkle with 1 cup shredded cheese. Top with broccoli. Combine soup and pepper, then spoon over broccoli. Top with remaining cheese. Bake uncovered at 350 degrees for 1 hour or until bubbly.

Carrot Cake

6 cups grated carrots

1 cup light brown sugar
1 cup raisins ( I chop them first)
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil ( combination of 3/4 c. melted butter and 1/4 c. Criso oil)
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts or 1 cup chopped pecans

In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins. Preheat oven to 350 degrees F. Grease two 10 inch cake pans, place parchment on bottom of pans, grease parchment and flour entire pan, or grease a 12 x 18 pan, set aside. 

In a large bowl, beat eggs until light, gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the nuts. Pour evenly into the prepared pan(s). Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool completely. Frost with cream cheese frosting.

Cream Cheese Frosting

1 (8 ounce) packages cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla

Beat cream cheese and butter in large mixer bowl at high speed until fluffy, about 1 minute. Beat in Confectioner's sugar, 1 cup at a time, then continue beating until smooth. Beat in vanilla. Chill bowl of frosting in refridgerator, stirring often, until good spreading consistency. Makes about 2 2/3 cups.

Pea Salad

1 (20 ounce) package frozen peas, rinsed with hot water
6 hard-boiled eggs, chopped
1 large white onion, diced
1 cup cubed sharp cheddar cheese
1 cup Hellman's Mayonnaise ( start with this, add more if desired)

1-2 tablespoons mustard

2 tablespoons sugar salt and pepper

In a colander, rinse frozen peas under hot water for 3-4 minutes (keeping the peas crunchy). In a large bowl combine peas, diced onion, cubed cheddar cheese, roughly chopped hard boiled eggs. Whisk together mayo, mustard and sugar - pour over pea and egg mixture. Stir with wooden spoon gently to combine and chill for at least an hour. Just before serving sprinkle with salt and pepper to taste. 

Superbowl Food

Here's a few photos of what I took to Gibby's for the Super Bowl potluck. Lots of good food to choose from--chili, chicken noodle soup and lots of other appetizers and dips!

Tortilla Ham Rollups

Sideline Smokies (above and below)

Buffalo Chicken Dip

Layered Crab Dip

Wintry Mess

It's been raining and snowing all day but the temps have been near 40 so it hasn't felt too bad outside. Finally got the ice chiseled off the sidewalk at the bottom of my steps--making room for more!


Here's one more recipe for your SuperBowl party


Addicting Rollups--Bet you can't eat just one!!!
3 (8 oz. packages) cream cheese, softened
1 package Good Seasons garlic and herb dressing mix
4 zesty dill pickles spears--chop finely in food processor 
1 (9 oz. package) smoked deli ham--finely chopped
1 cup shredded cheddar cheese
16 flour tortillas (taco size)


Beat cream cheese with dressing mix until smooth. Add in chopped pickles, finely chopped ham and cheese. Mix well. If seems too thick to spread, add a teaspoon or two of pickle juice from the jar. Spread about a heaping serving spoonful or more on each tortilla and roll each up like a jelly roll. Put into a 9x13 pan and cover. (I usually just layer the rolls in the pan and cover with aluminum foil). Chill at least 2 hours in refrigerator. Cut each into 1 inch slices--you should get about 10 slices from each "roll". Enjoy sampling the "ends" as you cut the slices!! Yields about 140-160 rollups depending on how thick or thin you slice them!

South Dakota Sunshine and a recipe

The sun is shining brightly today and we're supposed to get to 25 ABOVE zero--that'll feel like a heat wave! We're fortunate that the wind isn't blowing--northern South Dakota is having a ground blizzard--Interstate 29 is closed from Watertown to North Dakota and the news is reporting about 150 motorists stranded on the interstate!


Found this recipe this morning and am going to try it for the Super Bowl potluck at Gibby's on Sunday.


Sideline Smokies
1 (16 oz. package) bacon
1 (14 oz. package) little smokies
1 cup brown sugar
Preheat oven to 350. Line a baking sheet or jelly roll pan with tin foil. Using kitchen scissors cut the bacon into thirds. No need to cut each individual piece; cut the whole slab at one time. Wrap each cut piece of bacon around a smokie and secure with a toothpick. After you have wrapped all of the smokies, place them on the baking sheet and sprinkle brown sugar on top of each. Bake for 40-45 minutes or until the bacon is crispy and the brown sugar has melted. Serve immediately or keep warm in slow cooker. Makes 48 appetizers.

Colder than a Brass Monkey

Many years ago, Keloland's weatherman Dave Dedrick (also known as Captain 11) would issue a "Brass Monkey alert" when the forecast was for bitterly cold temperatures--I think today qualifies as a "Brass Monkey alert"!! We're in a winter weather advisory today--snow and blowing snow and a Wind Chill warning tonight til noon tomorrow with wind chill temps of -30 to -50! Right now it's -22 with the wind chill. My brother came to town about 5 this morning to move snow--said visibility was horrible on Highway 50. No school today for us and most of the schools in South Dakota due to the cold and blowing snow--a good day to stay indoors and cook!


Here's a few recipes to warm you up on a cold day.


Bonanza Potato Dumpling Soup
Dumplings:
3 eggs
1 1/2 - 2 cups flour
1/2 c. half and half
Mix together flour, eggs and half and half--this will make a stiff dough. May need to add a little more flour if too sticky. Cover bowl with a towel and set aside while making the soup base.
Soup:
4 quarts water
3 tablespoons chicken soup base (not bouillion)
1/4 cup dehydrated minced onion
4-5 large potatoes
2 tablespoons butter
Pepper to taste
The rest of the half and half left over from the dumplings
Peel and cube potatoes. Cover with the water. Add in onions and soup base. Bring to a boil and cook until potatoes are done--about 15 - 20 minutes. Drop pieces of dumplings (about a half teaspoon) into boiling soup and give it a stir. Turn heat to simmer and cook until dumplings float. Warm the remaining half and half for about 30 seconds in the microwave and add to soup. Add in butter and pepper to taste. Simmer for at least an hour to flavor.


Five Hour Stew
2 lbs. cubed beef
3 large carrots
3 stalks celery
5 potatoes
1 onion
1 (16 oz. can) stewed tomatoes
3 tablespoons tapioca
1 1/2 teaspoons salt
1/2 teaspoon pepper
Put meat in roaster sprayed with non-stick spray. Sprinkle with tapioca and mix well. Cut vegetables into bite-sized pieces, add to meat. Add tomatoes, salt and pepper and stir. Do not add any water! Cover tightly and bake 5 hours at 275. Don't be tempted to peek at it until the 5 hours are done!


Crockpot Potato Soup
8 cups diced, peeled potatoes
1/2 cup diced carrots
1/2 cup diced celery
3 (14 1/2 oz. cans) chicken broth
1 (10 oz. can) cream of chicken soup
2 teaspoons salt
1 teaspoon pepper
1 clove garlic, minced
1 onion, finely chopped
1/2 pound bacon, cooked and crumbled (I use one bottle of Hormel real bacon bits or a bag of Oscar Mayer real bacon bits if I don't have bacon on hand. DO NOT use Bacos)
5 tablespoons flour
1 (8 oz. package) cream cheese
In large slow cooker/crockpot, combine all ingredients except the flour and cream cheese. Cook on low for 8 - 10 hours or until potatoes are done. About an hour before serving, add the cream cheese. Stir until blended. Scoop out about two cups of the broth into a separate bowl. Add the flour, whisking constantly to avoid any lumps. Add flour mixture back into crockpot, stirring constantly. Replace the lid and cook for 20-30 more minutes. Enjoy!


Ultimate Easy Chocolate Chip Bars (One Bowl, One Spoon recipe!)
1 cup margarine, melted
3/4 cup white sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1 cup chopped nuts (optional)
Melt margarine in large bowl in microwave. Mix margarine and sugars. Add eggs and vanilla, mix well. Mix in flour, baking soda and salt. Stir in chocolate chips and nuts (if desired). Spread in greased 9x13 pan. Bake at 350 for 25 minutes. Allow to cool before cutting into bars.


Better Than Crack Brownies
1 (18.25 oz. box) brownie mix
Water, eggs and oil as required by brownie mix
1/2 cup salted peanuts
1 cup Reese's Peanut Butter Cups, chopped (put in fridge for a couple of hours--makes them easier to chop)
1 1/2 cups milk chocolate chips
1 1/2 cups creamy peanut butter
1/2 tablespoon butter
1 1/2 cups Rice Krispie cereal
Mix brownies as directed on package--put batter in 9x13 pan and bake for 20-25 minutes. Remove from oven and top with peanuts and peanut butter cups. Return to oven and bake 5 minutes more. While this is baking the last 5 minutes, melt chocolate chips, peanut butter and butter in bowl in microwave. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over the top. Refrigerate two hours to firm up the chocolate, cut and serve. 


Lemon Cream Bars
1 (14 oz. can) sweetened condensed milk
1/2 cup lemon juice
1 1/2 cups flour
1 cup oatmeal
1 cup brown sugar
2/3 cup butter, melted
1 teaspoon baking powder
1 pinch salt
Preheat oven to 350. Combine condensed milk and lemon juice, mix well, set aside. Mix remaining ingredients until crumbly. Press half of the crumb mixture into a lightly greased 9x13 pan. Pour the lemon mixture over the top. Sprinkle remaining crumb mixture over the top of the lemon filling. Bake for 25 - 30 minutes. Cool completely then store in refrigerator.


Chocolate Chip Cream Cheese Bars
1 (18.25 oz. package) chocolate cake mix
1/3 cup vegetable (Crisco) oil
1 egg
Filling:
1 (8 oz. package) cream cheese, softened
1/3 cup sugar
1 egg
1 cup mini chocolate chips
Combine cake mix, oil and egg. Set aside 1 cup for topping. Press remaining crumb mixture into a 9x13 pan sprayed with non-stick spray. Bake at 350 for 10-12 minutes or until set. Remove from oven.
For filling, beat cream cheese and sugar until smooth. Add egg; beat well. Spread over crust. Sprinkle with chocolate chips and reserved crumb mixture.
Return pan to oven and bake 18-20 minutes or until set. Cool. Cut into bars. Store in refrigerator.