This is going to be an unusual recipe. This one is for a natural Essential Oil blend that helps control some of the bad germs around the house. It is call Thieves Oil. It is said that four perfumers would rob the bodies during the Plague in the 1400’s. They did not get sick because they would use this blend on their hands, ears and temples.
Clove Bud Oil 200 drops
Lemon Oil 275 drops
Cinnamon Bark Oil 100 drops
Eucalyptus Oil 75 drops
Rosemary Oil 50 drops
You can mix up this and then it to a carrier oil like almond oil and use it for a massage oil. Always test first to make sure you don’t have a reaction. You can also mix it with your home made cleaners to add an antibacterial property to the cleaner. (Not to mention it smells great!)
This another quick and simple recipe (can you tell I love quick and simple!). It goes to together fast, cooks fast and tastes like you spent hours slaving in the kitchen.
1 pound boneless, skinless chicken breasts
Garlic powder (I use granulated garlic)
Preheat oven to 350 degrees. Spray a 9×13 inch pan. Place chicken into pan. Generously sprinkle with garlic. Then top with brown sugar, as much or as little as you like.
Bake for 30 – 45 minutes, until done.
I serve with an herbed rice and broccoli.
It is Memorial Day Weekend! This past year my family has discovered something wonderful that we love to fix. I hope you enjoy it sometime this summer.
Teriyaki Garlic London Broil
2 pound London Broil
1/2 cup Teriyaki Sauce
3 Garlic Cloves, peeled and mined finely
Depending on how much you love Garlic, feel free to up this. I use the jarred version and add about 4 tablespoons.
Into a sturdy Ziploc Bag pour the Teriyaki Sauce and garlic. Zip up and shake well to mix. Add the London Broil to the bag and close. Coat the meat with the mixture and put into your refrigerator. Every couple of hours turn it over to marinate the meat. I marinate mine overnight. You can marinate it for as little as 2 hours.
We cook ours on the grill. Preheat to high, then turn town to medium once the meat goes on. Cook until done for your family, ours takes about 10 minutes on each side. When done remove to plate and let sit for about 10 minutes. Slice thinly and serve.
You can also broil in the oven, cooking and rest the same way as grilling. (But in the summer who wants to heat up the house?)
It is Sunday and today we are going to make a Coffee Cake for brunch. This a tried and true one that I am sure you all have had at least once in your life. We make some changes to the recipe, because you know the topping is what makes the cake!
2 cups biscuit mix (homemade or store bought)
2/3 cups milk
4 tablespoons sugar
2/3 cup biscuit mix
2/3 brown sugar
1/2 – 1 teaspoon cinnamon
1/4 teaspoon nutmeg
4 Tablespoons butter
Preheat oven to 375 degrees
Grease an 8×8 or 9×9 square pan
Mix dough ingredients and put into baking dish
Mix topping ingredients with a fork or paster mixer until cumbly.
Spread topping over the dough and drag a butter knife across the top.
Bake for 30 minutes or unil a toothpick inserted comes out clean.
Enjoy with a large cup of coffee or tea.
Last Sunday was cold, wet and dreary. Just the perfect day for some comfort type of food. So Richard requested chili. Here is our recipe. We usually make some macaroni with it to make a chili mac (good way to stretch the meat). Then we top it with cheese, onions and sour cream.
2 pounds of ground beef
1 1/2 teaspoons of oregano
2 teaspoons cumin
2 tablespoons dried minced onion
2 teaspoons garlic powder
1 1/2 teaspoons paprika
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup chili powder
cayenne pepper to taste (we actually leave this out since no one likes it very spicy)
1 15 ounce can of tomato sauce
1 can of tomato paste
15 ounce can of water
Brown ground beef, drain off fat. Stir the remaining ingredients. Bring to a boil, then reduce heat to a simmer. Cover and cook for at least 30 minutes. I usually let it cook for at least 3 hours. The longer it cooks the more the flavors meld.
You can also brown the ground beef and then mix it in the crockpot and let it cook on low all day. In this case I only use a tomato paste can of water, since cooking in the crock adds water.
Crockpot Roast Beef & Gravy
This is one of our standbys. I can throw it in the crock in the morning and have the main part of the meal ready to eat when we are.
3 pound beef roast
1 teaspoon granulated garlic
1 package onion soup mix
2 cans of mushrooms (feel free to use another can or 3 our family loves mushrooms!)
1/2 cup water
2 cups water
2 bouillon cubes
1/2 cold water
2 tablespoons corn starch
Spray the inside of the crock with your favorite spray. Put the roast in the crock. Sprinkle with the garlic and onion soup mix. Pour the cans of mushrooms over the roast. Add water. Put the lid on the crock and cook on low 8-10 hours. (If you need to rush it you can put it on high for 4-5 hours.)
When done remove roast to a plate and cover to keep warm. Remove mushrooms to a separate bowl. I pour the juice into a pot and add 2 cups of water and 2 beef bouillon cubes. Bring to a boil. While coming to a boil, mix the cold water and 2 tablespoons corn starch together. When the gravy comes to a boil, pour the corn starch mixture into the pan and stir until thick.
We serve this with either mashed potatoes or egg noodles and usually broccoli or green beans. Mushrooms are served over the meat and gravy.
Did you ever want to bake a loaf of bread but you are afraid of failing? Well I have a recipe that is nearly fool proof that I have been using for two years. This is a great versatile bread. It can be made half white flour and half whole wheat to sneak some of those whole grains in.
Amish White Bread
2 Cups Warm Water (110 degrees)
2/3 cup white sugar (you can use half of this and it works well)
1 1/2 tablespoon active dry yeast
1 1/2 teaspoons salt
1/4 cup oil
6 cups bread flour (or 6 cups regular flout with 4 tablespoons gluten added)
In a large bowl, dissolve sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl. Turn dough to coat. Cover with a damp cloth. Allow to rise until doubled, about an hour.
Punch dough down. Knead for a few minutes and divide in half. Shape into loaves and place into well oiled 9 x 5 inch loaf pans. Allow to rise for 30 minutes or until dough rises 1 inch above pans.
Bake at 350 degrees for 30 minutes. (Bread will sound hollow when tapped on.)
And you entire house will smell wonderful!
A quick and simple way to fix vegetables that the children love. And it works with almost any type of veggie.
Preheat oven to 450 degrees.
Cut up the veggies into one to one half inches slices or cubes. Place onto a baking tray. Drizzle with olive oil. Use your hands to mix coat the veggies with the oil. Then sprinkle with sea salt or kosher salt. You can also add fresh herbs. I use rosemary and thyme frequently.
Place the tray into the oven and roast for about 25 – 30 minutes.
My children especially love potatoes and sweet potatoes this way.
Today’s recipe is another quick and simple one. It is a great one for a brunch or breakfast item. It can be made sweet or savory.
Simple Dutch Baby
2 tablespoons butter
1/2 cup flour
pinch of salt
Preheat oven to 400 degrees. Put 2 tablespoons of butter into a square baking dish. Place dish in oven. While butter is melting, whisk eggs in bowl. Then whisk in flour, milk and salt.
Take baking dish with melted butter out of oven and pour mixture over the hot butter. Put back in oven and bake for 20-25 minutes until the edges are brown.
The mixture will puff up and then when you take it out it will flatten leaving a shell. You can sprinkle with confectioner’s sugar or cinnamon sugar for a sweet version. Or you could put some cheese on it for a more savory type of dish. We like both.
If you double the recipe use a 9 x 13 inch pan. We usually make 2 of the larger pans for our family.
Chinese Pork and Rice
This is a great meal for using up left over meats. I have used pork, chicken and beef. I have used combinations of all of the above. I will take pieces of left over meat that isn’t enough for a full left over meal and freezer them. When I have enough, I defrost them and make this.
2/3 Cup uncooked rice (not instant)
2 Tbsp vegetable oil
1 tsp salt
1 1/2 cups boiling water
1 bouillon cube (use chicken if mostly pork or chicken, beef if mostly beef)
2 tsp soy sauce
1 med onion, chopped
2 stalks celery, chopped
1 green pepper, chopped (I use any color I happen to have)
1 1/2 cups diced cooked pork (or chicken or beef or combination)
Cook rice in hot oil until golden brown. Add salt, water, bouillon cube and soy sauce. Cover and cook 20 minutes. Add rest of the ingredients and 1/4 cup more water if necessary. Cover and cook 10 additional minutes.