Grandma Rosie's Texas Home
• Mon 8 Sep 2008 - Homestead Carnival is Up
• Sat 6 Sep 2008 - God loves a cheerful giver
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God loves a cheerful giver
Now this I say, he who sows sparingly will also reap sparingly, and he who sows bountifully will also reap bountifully.
Each one must do just as he has purposed in his heart, not grudgingly or under compulsion, for God loves a cheerful giver.
2 Corinthians 9:6,7 NASB
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You shall give to him freely, and your heart shall not be grudging when you give to him, because for this the LORD your God will bless you in all your work and in all that you undertake.
Deuteronomy 15:10 ESV
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O LORD our God, all this store that we have prepared to build thee an house for thine holy name cometh of thine hand, and is all thine own.
I know also, my God, that thou triest the heart, and hast pleasure in uprightness. As for me, in the uprightness of mine heart I have willingly offered all these things: and now have I seen with joy thy people, which are present here, to offer willingly unto thee.
1 Chronicles 29:16,17 KJV |
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• Wed 3 Sep 2008 - Quote of the Day....Abraham Lincoln
• Tue 2 Sep 2008 - Chocolate Cherry Oatmeal Cookies
Chocolate Cherry Oatmeal Cookies
Moist and chewy, chocolate and cherries make these cookies sinfully
rich. Make the cookie dough ahead of time, freeze it and then bake
anytime for that fresh-out-of- the-oven taste
3/4 cup all-purpose flour
2 Tbsp unsweetened cocoa
1 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp table salt
3/4 cup butter, at room temperature
1/2 cup sugar
3/4 cup packed light brown sugar
2 large egg(s)
2 1/2 cup uncooked oatmeal
1/2 cup dried cherries
Preheat oven to 350ºF. Combine flour, cocoa, baking soda, cinnamon,
nutmeg and salt together in a small bowl; set aside. Place room
temperature butter into bowl of a mixer and mix with a paddle
attachment until smooth, or beat with an electric mixer.
Slowly pour granulated sugar in an even stream into butter and mix on
high speed until fluffy, about 3 minutes. Pour in brown sugar, mix
until incorporated and then scrape mixture down from sides of bowl.
Slowly beat in each egg one at a time until incorporated. Slowly beat
in flour mixture until incorporated.
Scrape mixture down from sides of bowl and stir in oatmeal and then
dried cherries. (Note: Freeze dough at this point or continue to step
6 for baking.)
Scoop rounded teaspoonfuls of dough onto a nonstick sheet pan, a pan
lined with parchment paper or a silicon baking mat about 1 1/2 inches
apart. Bake for 10 to 12 minutes, until edges are set. Cool
completely.
Either serve cookies or stack between sheets of waxed paper in an air-
tight container and freeze for up to two weeks before serving.
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• Tue 2 Sep 2008 - Ginger Massage Oil
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Ginger Massage Oil
Makes 4 ounces
The perfect massage oil for soothing sore muscles and energizing an exhausted body; ginger, thyme, lavender and eucalyptus work together to increase blood flow. You can find essential oils at many natural food stores.
½ cup light oil, such as canola, almond or sunflower
¼ teaspoon vitamin E oil
1 teaspoon dry, powdered ginger
1 teaspoon dry thyme leaves
1 to 2 drops lavender essential oil
1 to 2 drops eucalyptus essential oil
Mix together all ingredients. Pour mixture into a clean bottle with a tight-fitting lid and shake gently. Let mixture sit for a few days. To use, shake the bottle again, then pour a quarter-size amount into your clean hand. Massage onto your body, paying extra attention to sore areas. |
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• Tue 2 Sep 2008 - Dry Elbow Home Remedies
Dry Elbow Home Remedies
Sugar Scrub:
1/4 cup brown sugar
1/8 cup olive oil
Mix ingredients in a bowl. Massage the scrub into elbows, knees, ankles & any other dry spots. Wash off after 30 minutes.
Crisco (or any other lard)
Before bed rub Crisco into the dry elbow patches then slide on a pair of clean cut socks (to use as elbow protectors). Do this every night until dry patches disappear.
Lemon Salt Scrub
Squeeze the juice out of two quarter wedges of a lemon, add salt then scrub into your elbows gently, trying to sluff away the dead skin. Then take the lemon wedges and lean your elbows on them (one elbow on each). Rest like this for 10 minutes. Do this daily until the dark patches disappear.
Lemon Soft Scrub
Mix fresh lemon juice and baking soda to make a thick paste, apply to dry elbows. Gently rub in to exfoliate the skin and leave to sit for about 15 minutes. Wash off and apply a moisturizer or Vaseline.
Rehydrating Soak
Exfoliate elbows with a favorite scrub or loofah, then soak elbows in warm water for 10 minutes. Apply Vaseline. If you apply Vaseline to the dry areas right after a hot bath or shower, this will have the same effect.
Basic Maintenance Treatment: Exfoliate or scrub elbows daily then apply honey, Vaseline or a rich moisturizer to elbows. If using honey, leave on for 30 minutes before washing off.
Tip: Use a clean sock, cut off to have two open ends, and slide on over your elbows when applying moisturizing treatments to try to protect the moisturizer from rubbing off (especially good for overnight treatments). You could also wrap your elbows in plastic wrap.
If your elbow patches are thick and quite dark, this will take several regular treatments to clear up.
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• Tue 2 Sep 2008 - Beeswax Deodorant
Here's a recipe for Beeswax Deodorant.
Ingredients:
2 Tbsp. shredded beeswax
1 T. coconut oil
1 tsp. cocoa butter
12 drops rosemary oil
Directions:
Melt beeswax. Stir in cocoa butter until melted. Add oils. Pour
into any shape mold. When hardened, pop out of mold. Cover with
clear wrap. |
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• Tue 2 Sep 2008 - Almond Shampoo
| Almond Shampoo
1 cup water
1/2 cup almond castile soap
1/2 cup glycerine
1/4 cup borax powder
Mix all of the ingredients together and pour into a clean bottle or washed out shampoo bottle. Allow the mixture to thicken overnight. Shampoo as you normally would and rinse with cool water. |
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• Tue 2 Sep 2008 - Ye are the sons of the living God ...Still desiring prayer for Velvet Rose
| Please continue to pray for my little Grand daughter, Velvet Rose. She is still in the hospital.
Ye are the sons of the living God
The Spirit Himself testifies with our spirit that we are children of God, and if children, heirs also, heirs of God and fellow heirs with Christ, if indeed we suffer with Him so that we may also be glorified with Him.
For I consider that the sufferings of this present time are not worthy to be compared with the glory that is to be revealed to us.
Romans 8:16-18 NASB
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We are witnesses of these things, and so is the Holy Spirit, whom God has given to those who obey him."
Acts 5:32 NIV
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Yet the number of the children of Israel shall be as the sand of the sea, which cannot be measured nor numbered; and it shall come to pass, that in the place where it was said unto them, Ye are not my people, there it shall be said unto them, Ye are the sons of the living God.
Hosea 1:10 KJV
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But to all who did receive him, who believed in his name, he gave the right to become children of God, who were born, not of blood nor of the will of the flesh nor of the will of man, but of God.
John 1:12,13 ESV
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• Mon 1 Sep 2008 - LOUISIANA SWEET POTATO PRALINE COFFEE CAKE
LOUISIANA SWEET POTATO PRALINE COFFEE CAKE
Hot out of the oven, these scrumptious melt-in-your mouth eye appealing recipe is hard to beat. The Praline topping compliments the sweet potato bread.
Makes 12 servings.
• 4 Tbl butter or margarine
• 2/3 cup plus 3 Tbl light brown sugar, divided
• 2 Tbl light corn syrup
• 1/2 cup chopped pecans
• 2 1/2 cups biscuit baking mix
• 1 (15-oz) can sweet potatoes (yams), drained and mashed or 1 cup mashed sweet potatoes
• 1/3 cup skim milk
• 1/4 cup dried cranberries
Preheat oven to 400 degrees.
In a 9x9x-2 square baking pan, melt the margarine in the oven.
Stir in 2/3 cup brown sugar and corn syrup; spread evenly in pan.
Sprinkle with pecans.
In a large mixing bowl, beat together the biscuit baking mix, sweet potatoes, and milk until dough forms a ball.
Turn dough onto a surface dusted with baking mix, knead several times and roll or pat into a 12-inch rectangle.
Sprinkle with the 3 tablespoons brown sugar and cranberries.
Fold the dough into thirds, folding each end to center.
Cut crosswise into one inch strips and arrange the strips sitting on top of the pecan mixture in pan.
Bake for 25 to 30 minutes or until golden brown.
Immediately turn upside down onto serving plate. |
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• Sun 31 Aug 2008 - I don't usually post on politics........
• Sat 30 Aug 2008 - I need your prayers again........
| Dear friends, my little grand daughter, Velvet Rose, is in the hospital. She is Bi-Polar ( according to the DR's) and threatened to kill herself. Velvet is 11 years old. Pray the Lord will touch this young life and keep it for His Glory. My heart is broken. Pray our family as we deal with . |
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• Thu 28 Aug 2008 - APRONS RULE!
Awhile back someone askd me to post a few pictures of my many gingham aprons. Here are a few. love the ones with the "Chicken Scratch" worked in them. |
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• Wed 27 Aug 2008 - Oven Fried Chicken
Oven Fried Chicken
Ingredients
- 1 cup corn flake crumbs or bread crumbs
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. dried oregano leaves
- 1/2 tsp. paprika
- 1/4 tsp. salt
- 2 egg whites, lightly beaten or 1/4 cup milk
- 4 boneless, skinless chicken breast halves
- 2 Tbsp. butter or margarine, melted
Directions
Preheat oven to 350 degrees F. In pie plate, combine crumbs, thyme, oregano, paprika and salt. Pour egg whites into second pie plate. Dip chicken in egg whites, then into crumb mixture, coating evenly. Place chicken in greased shallow 1 quart baking dish. Drizzle butter over chicken. Bake, uncovered, 20-25 minutes or until chicken is no longer pink in the middle. |
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• Wed 27 Aug 2008 - Moist Chocolate Cake
Moist Chocolate Cake
2 C. flour
1 t. salt
1 t. baking powder
2 t. baking soda
3/4 C. unsweetened cocoa
2 C. sugar
1 C. vegetable oil
1 C. hot coffee
1 C. milk
2 eggs
1 t. vanilla extract
Favorite Icing:
1 C. milk
5 T. flour
1/2 C. butter softened
1/2 C. shortening
1 C. sugar
1 t. vanilla extract
Sift together dry ingredient in a mixing bowl. Add oil, coffee and milk; mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more minutes, batter will be thin. Pour into two greased and floured 9" cake pans or 2 8" cake pans & 6 muffin cups. Bake at 325 for 25-30 minutes. Cool cakes 15 minutes before removing from pans. Cool on wire racks. Meanwhile for icing combine the milk and flour in a saucepan, cook until thick. Cover and refrigerate. In a mixing bowl beat butter, shortening, sugar and vanilla until creamy. Add chilled milk/flour mixture and beat for 10 minutes. Frost cooled cake.
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• Wed 27 Aug 2008 - Black Eyed Pea Soup Recipe
Black Eyed Pea Soup Recipe
1/2 pound sliced bacon
2 cups diced celery
2 cups diced green peppers
2 cups diced onions
1 can beef broth
2 cans whole tomatoes
2 cans black-eyed peas
In large Dutch oven, cook bacon until crisp; remove with slotted spoon, drain on paper towel. Add celery, green pepper, and onion to bacon drippings; saut until soft, about 5 minutes. Drain off excess drippings. Add beef broth to Dutch oven; bring to boil. Add tomatoes and black-eyed peas; bring to boil again, then lower heat and simmer 30 minutes. Serves 10.
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• Wed 27 Aug 2008 - Baked Potato Soup Recipe
Baked Potato Soup Recipe
4 large baking potatoes
2/3 cup butter or margarine
2/3 cup flour
6 cups milk
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp white pepper
4 green onions -- chopped and divided
12 slices bacon -- cooked and crumbled
1 1/4 cups cheddar cheese -- shredded and divided
8 ounces sour cream
Wash, dry and prick potatoes with fork. Bake in 400°F oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 Tbs. green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese. |
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• Wed 27 Aug 2008 - Roasted Sweet Potato and Andouille Sausage Soup
I found this online. I have got to try it. Soups are my favorite food.
Roasted Sweet Potato and Andouille Sausage Soup
This recipe is by Paul Labat from Houma. Labat took home second-place honors in the Vegetable/Salad/Soup category of the 33rd annual Bayou Gourmet Cook-Off contest in February with his Roasted Sweet Potato and Andouille Sausage Soup.
4 large roasted sweet potatoes
1 large onion (white or yellow)
1 tablespoon olive oil
1 package (three medium links) good andouille sausage
1 (15-ounce) can low-sodium chicken stock (more may be needed)
1 quart of half-and-half (fat free is fine)
Roast sweet potatoes until soft. Make sure they are lightly rubbed with vegetable oil and pierced with a fork or knife before they are roasted in a 350-degree oven for about 60 or 70 minutes.
Peel and coarsely chop the onion and place in a large pot with olive oil over medium heat.
Add the chopped andouille sausage. Cook for five minutes or so, but do not let the onions darken. Take off the heat.
As the onion cools, peel the sweet potatoes and place in a food processor with half of the chicken stock. Purée until completely smooth. Place in a large bowl.
In the same processor, add the cooked onion and sausage along with the remainder of the stock. Purée until smooth. There may be a few small pieces of sausage and you may be tempted to remove, but it’s not necessary.
Add the puréed onion and sausage back in the pot, and then add the potato purée. Place back on medium heat and slowly stir in the half-and-half.
If the mixture is too thick, add more chicken stock. If it appears too thin, do not add all the half-and-half.
Warm on low heat for about 10 minutes. Do not add salt or pepper until you have tasted.
Tip: Serve as a first course or with a piece of French bread on a cold winter day as the entrée.
Makes 10-12 servings.
Source: houmatoday.com |
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• Wed 27 Aug 2008 - Strawberry and White Chocolate Spread
Strawberry and White Chocolate Spread
4 3/4 cups crushed strawberries
7 cups granulated sugar
3 squares bakers white chocolate, chopped up
1/4 cup lemon juice
1 package powdered fruit pectin
Wash, hull and crush strawberries, one layer at a time. Measure 5 cups
and set aside.
Measure sugar and set aside.
In a large deep stainless steel saucepan, stir together prepared fruit,
lemon juice, ½ tsp butter or margarine to reduce foaming, and pectin. Over high heat,
bring mixture to a full rolling boil. Add all of the sugar and chocolate. Stirring
constantly, return mixture to full rolling boil that cannot be stirred down. Boil hard 1
minute, stirring constantly. Remove from heat; skim off foam, if necessary.
Quickly ladle hot jam into a hot jar leaving a 1/4 inch headspace. Using
Non metallic utensil, remove air bubbles and adjust headspace, if required, by adding
more jam.
Process in a boiling water bath for 10 minutes. Adjust time according to
altitude.
Makes about 8 half pints |
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• Tue 26 Aug 2008 - Herb Marinade
Herb Marinade
Here's a way to use the overload of herbs you probably have right now. It's great on chicken, and will coat about 3 large chicken breasts. Marinate for a few hours and then cook on the grill as usual.
Herb Marinade:
2 T. minced parsley
2 t. minced thyme
2 t. fresh rosemary
2 sage leaves
1 t. fresh minced tarragon
1/3 c. sherry vinegar
1 T. olive oil
Fresh ground pepper to taste
Diabetic Meals, 1996 |
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