Patriotic Oreo Balls

I saw these on Facebook and wanted to save/share them but I don't like using Facebook like Pinterest because it's hard to go back and find them. I prefer Pinterest for my recipe finds because I know where they are and they are easily accessible from my computer or my phone. I tried pinning these but since Pinterest only allows 500 characters, I was unable to so I decided to make a blog post and pin from here. I do not know who the recipe comes from. The post I found was by Nai'a's Knits By The Sea on Facebook. Here is what was posted by the page:

I am so excited to try making these to bring to the fireworks this 4th of July. Has anyone made these before?

Super easy Patriotic Oreo Balls
What you need:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
36 OREO Cookies, finely crushed
Chocolate wafers in choice color for dipping, or white chocolate food colored
sprinkles and chocolate for drizzle
lollipop sticks

MIX cream cheese and cookie crumbs until blended.
SHAPE into 48 (1-inch) balls. Freeze 10 min. Insert lollipop stick into center of each ball. Dip 24 balls melted chocolate; sprinkle if desired. Place on waxed paper-covered rimmed baking sheet. Repeat with remaining balls.
REFRIGERATE 1 hour or until firm.
(Photo from party city, recipe adapted from a few recipes found online.)
#yum #cakepops #usa #baking #kids #bbq #dessert #recipe

Pepper Identification

 

How To Identify The Use of A Bell Pepper

While terming this to be "gender" is not accurate, as bell pepper plants are hermaphroditic, this does appear to be a method used to identify which type of bell pepper is best for each purpose - either cooking, eating raw or for seed collection. There is a simple method for identifying which bell pepper has the traits you desire. 

Look on the underside of the pepper, the ones with four bumps are "female" and those with three bumps are "male". The ones termed "female" peppers, or those with more bumps, contain more seeds and will be used largely for collection of seeds and replanting (hence "female"), but are also sweeter and better for eating raw. The ones with three or fewer bumps are better for cooking and contain fewer seeds. 

However, bell peppers are hermaphroditic, so any reference to gender is for a helpful memory aid only.
 
http://homesteadingsurvival.myshopify.com/

Homemade Detergent and Fabric Softener

The detergent yields about 6 gallons or more(depending on how thin you want it) and the fabric softener makes enough to fill (2) 90 load Downy bottles. All together I spent about $16.00 for EVERYTHING and I have never been able to find something else that works so well on my husband's work clothes. Did I mention my husband works in coal yards?

Homemade Laundry Detergent Recipe

1 bar of Fels Naptha soap, grated

4 cups of hot water to melt the soap

3 gallons of hot water

1 cup of borax

2 cups of washing soda

1 cup of baking soda(I use oxyclean instead)

*I also add a little fabric softener to mine for smell, you can use a several drops of essential oil too. I have been thinking about using tea tree oil since it's also really good for skin and smells great.

1 large Rubbermaid container at least 4-5 gallons size, I have a 10 gallon one that I use. You can keep it in that or put it into left over jugs that you have saved.

Here’s what you do:

Grate the soap into a saucepan. You can use either a box grater or a food processor for this.

Add 4 cups of hot water to the pan. Simmer on low until the soap melts completely into the water. This is where I also add my fabric softener to the mix.

Add borax, washing soda and baking soda to the hot water. Simmer on low until it dissolves with the soap. If the mixture is not melting, add more water if needed.

Add 3 gallons of hot water to the large container. Add the mixture to the hot water. Mix with a large spoon until it completely dissolves.

Let cool overnight. You will notice that it turns into a thick gel. Use 1 cup of this homemade laundry detergent per load of laundry. You may need to shake it or stir a little per use but it works wonders for Ryan's coal clothes.

Fabric Softener

What You’ll Need:

6 cups HOT water

3 cups white vinegar

2 cups Conditioner (scent of your choice. I used suave daily clarifying and I think it smells like a fresh linen scent)

What You’ll Do:

Mix conditioner & hot water well, until conditioner is dissolved completely.

Add the vinegar, and mix well.

Store in a large container {empty fabric softener container, empty large vinegar bottle, etc}

Pour into a downy ball or use approx. 2 tbsp per load.

These can be used in high efficiency and top or front load washers!

Fried Pickles

I just made these babies and they are awesome. My husband said to call it FanTABulous! Haha! Here's the recipe I came up with so you can be the judge. Be sure to let me know what you think when you've made them! I am constantly tweaking my recipes to improve them so your input will help!

Fried Pickles

1 Jar Dill Pickle Spears

½ teaspoon Salt, more for taste after frying

1 teaspoon black pepper, or more to taste

1 large Egg

½ cup Milk, I used 2%

2 cups finely crushed Ritz crackers(about 1 ½ packs)

½ teaspoon Cayenne Pepper

¼ teaspoon Seasoned Salt

½ teaspoon Pickle Juice, from jar

Tabasco Sauce, 4 dashes. You can use more or less depending on your taste.

Oil for Frying, I used vegetable oil

Method:

In large freezer bag, mix together the flour, salt, black pepper and seasoned salt. Place pickle spears in bag and shake until well coated.

In a small bowl mix together Milk, Eggs, Tabasco and Pickle Juice.

In another freezer bag, pour in Ritz crackers and finely crush. Add Cayenne Pepper and then pour out onto a plate.

In batches, dip the flour-coated pickles into the egg/milk mixture and then into the cracker mix. Place cracker-coated pickles on a large plate or sheet. Repeat until all pickles are evenly coated.

Skillet Frying:

In a large, heavy skillet heat ½ inch of oil on medium heat until it reaches 350 degrees. Cook the pickles for one minute or until golden, turning once. Depending on the size of your skillet, you will probably have several batches to do. Drain on paper towels.

Deep Frying/Fry Daddy:

Fill fryer to the line and wait until heated. This is usually about 350 degrees. Drop in pickles, depending on your fryer size the batches will differ. I used a fry daddy so I did them 3-4 pickles at a time. Fry for about 1 minute or until golden. Remove from oil and drain on paper towel.

Yields 8-10 pickles.

You could use pickle chips and yield more.

C.G. Ward Photography: Regarding the facebook "Breast Cancer Awareness Game on Facebook"

C.G. Ward Photography: Regarding the facebook "Breast Cancer Awareness Game on Facebook"

"I guarantee you there is someone in your life, someone on your friends list who saw you post your fake pregnancy, and for a moment, she was reminded of her empty aching womb," - C.G. Ward Photography

I am so thankful for this woman for standing up and saying how she feels. This is the words I have wanted to say so long about how I feel about infertility and how people who "love" me disregard my feelings all of the time without even realizing it.

Corn Salsa

I made this to go along as a side to the Creamy Chicken Enchiladas. I served them with a tortilla chip, you can also use them as a garnish to the enchiladas.

Ingredients:

* 2 cups frozen corn kernels, thawed
* 1/3 cup chopped purple onion
* 1/4 cup chopped red bell pepper
* 3 tablespoons chopped fresh cilantro
* 2 tablespoons fresh lime juice
* 1 to 2 tablespoons finely chopped jalapeno pepper
* 1/2 teaspoon salt

Preparation:
Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Serve corn salsa with grilled meat or poultry.

Makes about 3 cups corn salsa.

Chicken Parmigiana

Got this recipe from Amanda at kevinandamanda.com. Love her recipes!

Chicken Parmigiana

4 boneless skinless chicken breasts
1/2 cup all-purpose flour
1/2 cup freshly grated Parmesan cheese
1 teaspoon kosher salt
1 tbsp steak seasoning
1 tbsp salt
1 tbsp olive oil
1 lb noodles – angel hair, spaghetti, linguine, etc
2 tbsp butter
3-4 cloves minced garlic
1 (28 oz) can crushed tomatoes
1/4 tsp sugar
1/4 cup heavy cream
salt and pepper to taste
6-8 basil leaves, chiffonaded
1-2 tbsp fresh, finely chopped parsley, divided
2 tbsp butter
2 tbsp olive oil
shredded mozzarella cheese
grated Parmesan cheese

Layer chicken between wax paper and pound breasts to even thickness. Whisk together flour, Parmesan cheese, salt, and steak seasoning in a medium bowl. Coat chicken in flour mixture. Add 1 tbsp of salt and 1 tbsp olive oil to a large pot of water and bring to boil. Boil noodles according to package. Melt 2 tbsp butter in a saucepan over medium heat. Stir in garlic and cook about 2 minutes. Pour in tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, cover and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm. Add in basil and 1 tbsp parsley and stir well just before serving. Heat butter & olive oil in a large skillet over medium heat. Add chicken breasts and cook 4-5 mins each side until the crust is golden brown.

To serve: Spoon sauce over chicken and top with shredded mozzarella cheese. Sprinkle on parsley. Add noodles to the plate and cover with sauce. Generously cover the sauce on the noodles with Parmesan cheese, and sprinkle some more Parmesan cheese on the chicken. Let stand until the mozzarella cheese on the chicken has melted from the heat of the sauce.

Serves 4.