Indoor S'mores

Indoor S'mores

Graham crackers
Chocolate bars

Preheat oven to 400 degrees F.
Line a baking tray with parchment paper for easy cleanup.
Place graham cracker halves on tray, top with a strip of chocolate and a marshmallow cut in half.
Bake for 3-5 minutes until marshmallows are golden brown.
Top with second half of graham cracker, if desired.


5 Ingredient Crockpot Chicken

5 Ingredient Crockpot Chicken
This is not the prettiest looking of dishes because it's white on white noodles, but it is so easy and tasty.

*1 3-4 pound chicken roast
1 can cream of chicken soup
1 can cheddar cheese soup
1 cup milk
**Cooked mashed potatoes OR rice OR egg noodles.

Cut the chicken roast out of the mesh bag and place in the crock pot.
Combine the soups with milk and whisk.  Pour over chicken.
Cook for 6-8 hours until chicken is tender.
Remove chicken an hour and 15 minutes before serving time, rest for 10 minutes under a piece of foil then shred.  Return shreds to crockpot and stir.  Cook an additional hour.
Serve over starch of your choice and a side of veg.

*Substitute boneless skinless chicken parts, seasoned with seasoned salt.
**Substitute toast, couscous or mashed cauliflower, whatever your preference.


Fermented Kosher Dill Pickle Recipe

Fermented Kosher Dill Pickle Recipe
This recipe, adapted from Linda Ziedrich’s The Joy of Pickling, uses grape, oak or sour cherry leaves, which contain tannins believed to help keep fermented homemade pickles crisp. Store-bought, canned grape leaves will also do the trick. Yield: 1 gallon.
Clean, gallon-sized glass jar or ceramic crock
Gallon-sized plastic bag or fitted crock weights
1 handful clean grape, oak or sour cherry leaves (optional)
Approximately 6 pounds of 4- to 5-inch unwaxed pickling cucumbers (preferably freshly picked), scrubbed and rinsed
Peeled cloves from 2 to 3 heads of garlic

2 quarts water
1 cup cider vinegar

6 tbsp unrefined sea salt or pickling salt
1/4 cup dill seed or 2 handfuls dill fronds

Place leaves in the bottom of a clean crock. Slice blossom ends off the cucumbers and pack cucumbers into the crock, smallest ones first, adding garlic cloves throughout. Do not fill crock more than two-thirds full. In a separate container, stir together water, vinegar, salt and dill until salt dissolves. Pour this brine over cucumbers until liquid is an inch above cucumbers when you’re pressing them down. If your crock has weights, set them on top of the cucumbers to submerge them. If you don’t have special weights, fill a gallon-sized plastic bag with water and set it on top to keep cucumbers submerged. Cover crock with towel to keep out dust.
Ferment pickles for 1 to 4 weeks at room temperature, checking crock daily. Scum may develop on top; this is normal. Carefully lift off weight and rinse it to remove scum. Skim scum from top of container before replacing weight and towel. Don’t worry about getting every last bit, but do this daily.
You may notice bubbles after the first few days, indicating lactic fermentation is underway. After a week, begin tasting the pickles daily. Keep fermenting until you enjoy the flavor. Pickles should be translucent throughout.
To store, place crock in a cool, dry, dark spot (the basement, for example), or remove pickles to smaller, lidded containers in the refrigerator. (If using metal lids, place a piece of plastic wrap between the container and the lid.) You may rinse fermented pickles and cover them with fresh pickle brine and seasonings, or strain and reuse your original brine. Pickles’ flavor will improve after about a month in cooler conditions.
Note: The brine should develop a yeasty aroma that is pleasant, never putrid. If pickles become slimy or moldy during fermentation, discard them and try again.
To can homemade pickles, process quart jars with half-inch headspace in a boiling water bath for 15 minutes. (Bone up on canning how-to with our Home Canning Guide. Plus, you can download our free How to Can app. — MOTHER EARTH NEWS)

Read more: http://www.motherearthnews.com/real-food/how-to-make-pickles-zm0z14aszmar.aspx#ixzz37g8itIlG


marinated chicken teriyaki


  • sugar – 1/2 cup
  • soy sauce – 1/2 cup
  • mirin – 1/2 cup
  • rice wine vinegar – 1/4 cup
  • sesame oil – 1 tsp
  • garlic – 2 cloves, minced
  • ginger – 2 tbsp, minced
  • crushed red pepper – 1/2 tsp
  • chicken breasts – 4, large
  • vegetable oil – 2 tbsp
  • corn starch – 2 tbsp
  • cold water – 2 tbsp

how to:

  • In a small bowl, whisk together the sugar, soy sauce, mirin, vinegar, sesame oil, garlic, ginger and red pepper.
  • Place the chicken breasts in a large zip lock bag and pour in the sauce, shake the bag well to make sure they are well coated in the marinade.
  • Marinate in the refrigerator for at least two hours, shaking the bag frequently.
  • Heat the oil in a large skillet over medium high heat.  Use tongs to remove the chicken from the bag, reserving the marinade.
  • Cook the chicken on both sides until cooked through, about 5 – 6 minutes per side, then remove from heat.
  • While the chicken is cooking, finish the sauce.  Pour the marinade into a small saucepan, and put over medium heat.
  • Whisk the cornstarch into the water, then add this to the marinade.  Bring to a boil, then reduce heat and simmer, stirring often – until the sauce begins to thicken.
  • Slice the chicken breasts and brush liberally with the sauce  -  serve with Asian vegetables and white rice.


Orange Julius

Mmm mmm!
One of the best recipes for Julius!
Gets nice and frothy!

Beans and Weenies

Beans and Weenies
©From the Kitchen of Deep South Dish

4 hotdogs, sliced
Olive oil
2 tablespoons of chopped onion
1 can of cheap-o pork and beans
1 can of Rotel diced tomatoes, drained
2 tablespoons Heinz ketchup
1 teaspoon of yellow mustard
2 tablespoons of brown sugar
1 teaspoon of hot sauce, or to taste, optional

Saute the onion in the olive oil over medium high heat just until soft; toss in the hotdogs and brown. Add rest of ingredients, bring to a boil, reduce to a simmer and cook 15 to 20 minutes longer. Taste and adjust seasonings as desired. Eat!