Snacky stuff

Pumpkin seeds, cleaned, baked, fried?
Wheat kernels, cooked, then fried & seasoned
Nasty Emergency Crackers buttered, cinnamon sugared and baked

Veggie Tray

Green Olives
Black Olives
Celery Sticks, sometimes stuffed with peanut butter or cheese (Affiliate link)
Carrot sticks, peeled and finger length
baby sweet pickles
baby dill pickles
Broccoli
Ranch dip in center
Ocassionally radish's
Cauliflower

Served while we waited for the turkey to be done on Thanksgiving and Christmas day. No breakfast served because you didn't want to "spoil your appetite", just grazing on the veggie tray, usually a cookie sheet covered with foil.

Mulled cider

Take a couple of jugs of Apple Juice and heat on pan on stove.

Add Cinnamon Sticks, Clove Seeds (unground),

keep warm on back burner (or crockpot) throughout the day and enjoy.

Enchiladas!

Canned Enchilada sauce
Ground beef, cooked

Wrap mixture in flour tortilla. Cover with sauce. Sprinkle onions on the top of a few because only a few people liked them.

Add grated cheese to top and cook until hot, 20 min. or so (just until cheese is melted)

Fried potatoes

Cube raw or cooked potatoes

Fry in oil stirring with a wooden spoon until cooked through

Can add onions if you are being fancy

Cinnamon Sugar Toast

Toast bread
Butter Bread
Sprinkle sugar/cinnamon mixture on bread

Eat

Mom's Lasagna

Spaghetti sauce with hamburger
Cottage Cheese
Cooked lasagna noodles
Motzarella cheese

Layer and top with remaining sauce and cheese

Cook covered with foil for 60 minutes at  350 degrees, Uncover for the last 15 min. to brown

Liver and potatoes?

I remember my least favorite meal was Liver. Mom and Dad used to make it fairly frequently, probably because it was cheap. It took alot of ketchup to make this go down.

Trying to remember what was served with it.

Liver, dredged in flour and salt/pepper, then fried in pan until browned.

If overcooked it became quite hard and could be substituted for a hockey puck.

Soggy French Toast

lots of milk
1 egg
a loaf of bread

mix egg with lots of milk. Dip slice of bread in milk and cook in a tiny bit of oil until heated through, tho still soggy.

Top with homemade maple syrup. (Mapleline affiliate link maybe?)

Nasty stuff.

Rice and Peaches

I don't have the recipe for this, but I remember Mom using this as a way to use up a bunch of leftover rice.

Take day old rice, and heat in on the stove with milk and sugar and cinnamon until it reaches the consistency of pudding.

Remove from heat and top with sliced canned peaches.

It was one of my favorite recipes growing up, something about the contract of the sweet warm rice mixture and the cold peaches.

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The Cady Family Cookbook has moved to a new location. The new site is at:

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NOTE: This site is once again being maintained. If you have recipes to add, contact Chris. Chuck is unavailable at this time. 12/31/2024

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Make-Ahead Butterhorns

Make-Ahead Butterhorns

(makes 32 rolls)

• 2 Tablespoons dry yeast, heaping
• 1/3 cup warm water (110-115 degrees)
• 9 cups flour, divided (you can use any mixture of white or whole-wheat flour you’d like)
• 2 cups warm milk (110-115 degrees)
• 1 cup butter, melted
• 1 cup sugar (we substituted sucanat)
• 6 eggs
• 2 teaspoons salt
• 3-4 Tablespoons butter, melted

In a large mixing bowl, dissolve yeast in water. Add 4 cups flour, milk, butter, sugar, eggs and salt. Beat 2 minutes or until smooth.

Add enough remaining flour to form a soft dough. Turn onto floured board and knead lightly. (Or, knead in mixer until sides of bowl are clean, then knead two more minutes.)

Place in a greased bowl, turning dough once to grease top. Cover and let rise in a warm place until doubled (1-3 hours).

Punch dough down and divide into four equal parts. Roll each part into a 12-inch circle and brush with melted butter.

Cut each circle into 8 pie-shaped wedges. Roll up each wedge for wide edge to tip of dough and pinch to seal. Place rolls, top down, on baking sheets and freeze. When frozen, place in freezer bags and keep frozen until needed.

To bake: Take out as many frozen rolls as you’ll need and place them on a greased baking sheet. Thaw for five hours or until doubled in size. Bake at 375 degrees until lightly browned (about 8-10 minutes). Brush with melted butter as soon as they come out of the oven. Remove and serve immediately or cool on wire racks.

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This was printed from Money Saving Mom®: http://moneysavingmom.com
URL to original post: http://moneysavingmom.com/2010/03/make-ahead-butterhorns-recipe.html

Fluffy Peanut Butter Icing

 

Fluffy Peanut Butter Icing

 

Ingredients:

1/2 cup butter, softened 1 cup creamy peanut butter 2 cups confectioners' sugar 3 tablespoons milk, or as needed

Directions:

1.

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Peanutty Ice Cream Pie

serves 8

Ingredients:
1 1/2 oz crispy rice (cold) cereal
4 T reduced fat peanut butter, divided
1 T honey
2 Cups vanilla non-fat frozen dessert

Directions:
Mix 3 T peanut butter and honey in a small bowl. Heat on high in microwave for 20 seconds. Stir in cereal and mix well. Press mixture in bottom of 9" pie plate. Chill. Slightly soften ice milk and blend with remaining 1 T peanut butter. Spoon mixture into pie crust. Freeze pie. Remove from freezer 10 minutes before serving

Per Serving: Calories 115; Total Fat 3 g; Saturated Fat 1 g; Cholesterol 1 g; Sodium 113 mg;
Total Carbohydrate 19g; Dietary fiber 1g; Sugars 10g; Protein 4g

Epic Banana Bread

Submitted by Chuck Cady

Ingredients

1/2 cup butter
3 oz cream cheese
1 cup brown sugar
2 ripe bananas
1 egg
1/4 cup sour cream
1 1/2 cup flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Directions

1. Preheat oven to 350 degrees F.
2. Grease and flour 1 loaf pan.
3. Cream butter, cream cheese, and brown sugar until light and fluffy in large bowl
4. Add mashed banana, sour cream, and egg and mix until smooth. Set aside
5. In small bowl, add dry ingredients. Whisk until mixed.
6. Add dry ingredients into large bowl. Hand mix until moistened, about 50 strokes. Batter will be lumpy, this is ok.
7. Pour batter into loaf pan. Bake 60-65 minutes.
8. Leave in pan for about 5 minutes, then turn loaf onto cooling rack to cool.

Homemade Liquid Laundry soap

An "all natural," quick an easy way to make laundry soap using three main ingredients.

Large Batch of Detergent:
1 Bar Fels Naptha -
1 1/2 Cups Arm and HammerWashing Soda
1 1/2 Cups Borax
4 1/2 gallons of water

6 one gallon containers with lids. If using smaller containers, you will need more.

Chop the bar of Fels Naptha into marble size pieces and melt over medium heat in 2-3 quarts of water. (This takes @ 30 - 40 minutes). Once melted, add in the washing soda and borax. Simmer 3-4 minutes, making sure powders have dissolved. In a 5 gallon bucket add one large pot of HOT water. Add your soap mixture to the bucket and stir well. Add more hot tap water to within 2 - 3 inches from top of bucket. Stir. Using a funnel, while mixture is still hot, pour into empty containers. Old laundry containers, Clorox, and vinegar bottles are heavier duty and great to use. I initially used rinsed out milk containers until I had enough of the other bottles. Leave about 4 inches of head space. Place lids on top. Wait 24 hours for detergent to set up before using. You will need to shake the bottles quite a bit to break up the chunks of detergent that will form after it sets up. Detergent will stay a little clumpy. Lightly shake bottles before each use.

Use 1/2 cup detergent for regular loads. 3/4 to 1 cup for heavily soiled.

For Front Loading Machines: Use half the amount. This is a low suds detergent.

Small Batch of Detergent:
1/3 bar Fels Naptha
1/2 cup washing soda
1/2 cup borax1 1/2 gallons of water.

Use a 3 gallon bucket.
Melt the soap in 2 quarts of water and then add your washing soda and borax. Mix til dissolved. Add 4 quarts of HOT water to your bucket. Add soap mixture to bucket and mix well. Pour into smaller containers. Let set up for 24 hours. Shake before use.

Cost of Ingredients

Fels Naptha: I pay $1.06 per bar. Use one bar per five gallon bucket

Arm and Hammer Washing Soda: I pay $2.99 per box. This will make approximately 4 - 5, five gallon buckets of laundry soap.

Borax: I pay $3.15 per box. This will make approximately 6 five gallon buckets of laundry soap.

So if you purchase 5 bars of Fels Naptha, one box each of the washing soda and borax, you can make five (5) gallon buckets of laundry soap for about $12.00. This makes the cost of each five gallon bucket $2.40. 

One 5 gallon bucket makes approximately 144 half cup loads of laundry. This comes out to less than 2 cents per load!!

I love this detergent. In my opinion, it works just as well as the name brand detergents. I have many friends and relatives who also like this detergent. We are a family of four and a 5 gallon bucket lasts me quite a while. I make this detergents about 2 - 3 times per year. It takes less than one hour each time I make it.

No Bake Reece’s Peanut Butter Bars

1 1/2 C graham cracker crumbs
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
2 tsp shortening

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined.  Press into a parchment (or waxed paper or foil) lined 9×13 pan.

Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.  Pour chocolate over peanut butter mixture and spread out evenly.  Place pan in the fridge just until chocolate is set and then cut into bars.  Tip:  If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through.  Can be stored in the fridge or at room temp.  They will stay firmer if stored in the fridge.

*Tip:  Love this tip from one of you readers!  Instead of adding shortening to the chocolate topping, add a scoop of peanut butter.  That will prevent the top from getting solid and it will taste yummy!

Caramelized Onions in a Slow Cooker

By Monica at http://www.theyummylife.com/Caramelized_Onions              Servings: 4 1/2 cups

Ingredients

• 6 large yellow onions
• 2 tablespoons olive oil

Directions

Cut the peeled onions in halves and then quarters from pole to pole. Cut each quarter, pole to pole, in 1/4 inch slices. Coat inside of slow cooker with cooking spray. Add sliced onions and olive oil to slow cooker; toss with tongs or 2 forks to separate slices and distribute olive oil. Cover and cook on high for approx. 12-14 hours, until browned to desired color. Keep an eye on them during the last few hours of cooking time; if they begin to burn around the edges, stir, recover, and continue cooking until caramelized throughout.

Cooked onions may be eaten right way or frozen in small portions for future use.

Suggestions uses for caramelized onions:
--as a pizza topping (mushrooms and --caramelized onions are a perfect pairing)
--in an omelette
--on a burger, in a grilled panini or hot sandwich
--on a baked potato
--as a topping for grilled or broiled meat
--stirred into mashed potatoes
--mixed into sauteed greens
--tossed with pasta
--as an appetizer topping (a cracker spread with soft cheese, topped with caramelized onions)
--stirred into dips
--stirred into soups

Refrigerate or freeze. I like this Crock Pot method because it makes a big batch that I can freeze in small portions for use in future recipes. They're great to have on hand to add some quick pizzazz to many meals. I use small 4 oz. (1/2 cup) mason jars and ziploc freezer bags for freezing mine. I also keep the onion broth that remains in the bottom of the slow cooker. It has amazing flavor that is great to add to soups, sauces, and gravies.

Nutritional information. These are a low-calorie way to add a big flavor boost to your food. For 1/4 cup serving: 28 calories, 1.6g fat, 3.4g carbs, .6g fiber, 1.6g sugar, .4g protein; Weight Watchers PointsPlus: 1

Cetaphil Lice treatment

To treat lice, Cetaphil skin cleanser is applied liberally to the hair and scalp. Use a blow dryer after application. (It will form a hard shell on the hair.) Leave the hardened Cetaphil on the hair overnight and shampoo it out the next morning. All the lice should be dead (Pediatrics, September 2004). The procedure can be repeated a week later, if needed.

In addition to avoiding toxic chemicals, this "shrink-wrap" method that suffocates the lice eliminates the need to comb out the nits by hand, a tedious procedure for both parents and children.

Making Greek Yogurt from regular yogurt

Strained Yogurt (Greek Yogurt)

By Monica

Ingredients

• regular yogurt - whole, low, or no fat
• metal mesh strainer or colander
• large bowl
• cheese cloth, or sturdy paper towel, or basket-style coffee filter

Directions

Line strainer (or colander) with double layer of cheese cloth (or a paper towel or coffee filter). Place strainer over a large bowl, making sure there is space between the bottom of the strainer and the bottom of the bowl to catch drips. Pour yogurt into strainer. Cover with plastic wrap and place in refrigerator until liquid has dripped out to desired consistency. 

--drain for 1 hour to remove 20% of the liquid.
--drain for 3-4 hours to remove half of the liquid.
--drain overnight (8 hours or so) to remove all of the liquid. (closest to consistency of sour cream)

Use strained yogurt as full or partial substitute for sour cream, cream cheese, and mayonnaise.