A sweet perfume

Now if you are one of my children or a good friend, you might not want to read any further.  But if you are like me, you will read any way and act surprised! 

A couple of years ago, a good friend made some vanilla extract for me.  oh my oh my.  Good stuff.  I have been fascinated by  the fact she made it and how easy it was. 

if you go on Pinterst, you will find a gazillion posts on how to make it.  One day in my email, our best bites had a tutorial AND where to get everything.  I knew Vicki and I were going to get together.  Did she want to try this?  YES!!!!!

Since I don't know anything about alcohol, Vicki said she would buy the Rum.  I would get the Bottles.  She also got the vanilla.  She wouldn't let me pay for any of it.  We bought where it said to buy. 

 

 We also made some vanilla sugar.  Can't wait to try that in cookies!  YUm, yum, yum! 
We only have to wait a month for the sugar.  but 6 - 8 weeks for the vanilla.  So right at Christmas time it will be ready to use. 

I think it took all of 20 minutes to do both.  super easy, super delicious come the end of December.  And what better perfume is there than pure vanilla extract? 

hugs....

Sugar cookies!

Do you like sugar cookies?  soft ones?  Oh boy, I sure do.  I have spent years looking for the perfect sugar cookie.  When my children were little, we would make them and they would LOVE to decorate them.  they loved them.  they tasted good, but, not soft.  I LOVE soft cookies!!! 

I want to make an announcement.....  I HAVE FOUND THE PERFECT SUGAR COOKIE RECIPE!!!!!!  My children, and my grands will thank me forever! 

this recipe is easy, pretty quick to put together AND no putting it in the refrigerator before you roll it out. 

I found the recipe at its always autumn blog.  she has some really good hints.  you need to check it out. 

In her recipe there was no vanilla!  yikes, I have to have vanilla in my recipe and a secret ingredient! 

So please go over to It's always autumn to read up on the hints. 

The BEST sugar cookie, ever!

2 cups sugar                                     5 tablespoons baking powder
1 cup butter, softened                     1 teaspoon vanilla
3 eggs                                              1/2 teaspoon nutmeg (secret ingredient, shhhh)
6 tablespoons milk
1/2 teaspoon salt

Preheat oven to 350 degrees.  Cream together sugar, butter, eggs milk and vanilla.  Stir all dry ingredients well.  Add dry ingredients to the liquid, mix until just blended. DO NOT OVER MIX! 

Liberally flour the work surface and rolling pin.  Keep some extra flour close by.  if anything sticks, add a little bit of flour.  Roll out 3/8" thick.  use your favorite cookie cutters and cut out your cookies. 

Bake for 9 - 12 minutes.  for my oven at home it was 10 minutes.  for my son's home it was 9 minutes.  DO NOT let the cookies get brown.  let them cool completely on a wire rack.  Frost with your favorite icing.  They store well......

Now you are probably wondering, how in the heck do you measure 3/8" of an inch?  Well, I will tell you....

These little rubber rings are wonderful!  They keep your dough even.  the rings fit on either end of the rolling pin.  where have these been all my life?  I love them.  I brought a set up for Elena.  it was about $8.  I bought them ABC cake Decorating supply.  It was my first time there.  OH. MY. GOSH! 

 

look at all those cookie cutters!  from 1" to 12" and bigger.  I bought several for the grands.  fun, fun, fun! 

 

   

 

 

enjoy, hugs.....

 

Hmmmmmm, Oatmeal cookies!

Hi everyone!  do you like fresh, homemade, warm oatmeal cookies?  Oh yeah!

The other day Melissa brought her boys over uber early in the morning for me to take to school.  she had to be at work at 6 AM, and Glen had to go out of town at 4 AM.  So at 5AM, here comes the grands! 

Gunner was asleep on the couch, Andrew on one of the recliners and Hudson in my arms in the other recliner.  It didn't take us long to go back to sleep.  At 7:15 Bruce woke us up.  While I helped the boys get dressed, Bruce made scrambled eggs.  They wolfed those eggs down, especially Hudson.  2 fisted eating! 

Anyway, as we were talking, Gunner wanted to know if I knew how to make cookies.  I knew they were coming back over after school, so I said yes, we could make them when they came back.  I asked, Doesn't mommy make cookies?  No, she doesn't know how!!!  Oh Gunner!  Melissa is a good cookie maker.  She works full time, so cookies don't always get made. 

Anyway, they all came back after school and we proceeded to make cookies, or rather grandma did, and Mom (Melissa) helped a lot, LOL....... 

We decided on Sister Cunningham's Favorite Cookies in the Whole World!  Many years ago, while living in CA., the sister missionaries came often, and usually brought us these cookies.  I begged for the recipe.  Sister Cunningham had the recipe memorized.  She shared with me, and I will share with you! 

The dough

 

 

Getting ready to bake

 

 

 

This recipe make about 9 dozen cookies!

 

 



 

and the eating!

 

 

Sister Cunningham's Favorite Cookies in the Whole Wide World!

 

2 cups softened butter

2 cups sugar

2 cups brown sugar

4 eggs

2 teaspoons vanilla

4 cups flour

5 coups oatmeal

1 teaspoon salt

2 teaspoons baking soda

2 teaspoon baking powder

1 bag milk chocolate chips (I usually use Ghirardelli's but this time used mini chocolate chips)

 

Cream butter and sugars.  Add eggs.  Mix, then add vanilla, oatmeal, salt, baking powder, baking soda, and flour.  Then add chocolate chips.  Drop by spoonfuls to an ungreased cookie sheet.  Bake at 350 degrees for 9 - 12 minutes.  DO NOT over bake.  The less you bake , the softer they are.  Store in airtight container. 

 

Enjoy.....

 

hugs



Corn bread, my way.....

Hi everyone,  have you been waiting for my fabulous corn bread recipe?  Have you been checking, and rechecking if I have posted yet?  It's ok, if you haven't.  I just had to write that. 

OK, another super duper easy, great tasting recipe. 

Now, before I get started, I have to tell you, my Grandmother made the best cornbread.  LOVED it.  Yummo!  Once in a while she would use this recipe I am sharing.  Mostly hers was made from scratch.  I have tried, I it's just not the same.  Now, my Mother, is an excellent cook.  This where I got the recipe from.  I remember making it in a plastic bag and squeezing it till it was all mixed.  I was so fascinated by that. 

Drum roll..... here you go......

Yep, Jiffy corn muffin mix!  easy, huh? 

I follow the instructions on the package.  Sometimes I add a can of diced green chilies.  Sometimes I add a can of drained canned corn. sometimes I add grated cheese.   Sometimes I add all.  Sometimes nothing.  This time, just the diced green chilies.  Then the magic!  I bake it in an iron skillet!  Mom always baked it in a glass 8 x 8" pan.  That's what I have always done too.  In the last couple of years, I have come to love my iron skillet.  To bake the cornbread in an iron skillet is magical, yummy, everyone gets some crispy cornbread edges.  hmmmmm, hmmmmm, good. 

I use 2 packages of the Jiffy mix, because I have a large iron skillet.  Make sure you have oiled your skillet.  Bake at 400 degrees for about 20 minutes.  You can always put a knife in the center and pull it out to see if it's done.  Do not over bake it!  You will be sad. 

Serve with butter, some honey if you wish, but serve it hot out of the oven.  Hubby likes it cold too.  But I think hot is best. 

hugs......

Yum, Chili!

I love soups.  I love my crockpot.  I love cooking easy!  Especially on Sundays! We have church at 6PM, so we don't get home till about 6:15 or later.  Who wants to cook by then?  Not me. 

 I have made this chili since my kiddos were little.  The ingredients use to come in a little brown paper bag.  So cute.  Now it's the same front, but a box.  I miss the paper bag.  Do I follow the instructions, hmmmmm, no.  Not really.   Is it the same every time?  Pretty much.  Always good....

Here is my chili recipe based on Carroll Shelby's Original Texas Brand Chili Kit - Fix it hot or mild. 

Lorene's Chili

serves a lot, fills the crockpot, super easy to make......

Ingredients: 

a box of Carroll Shelby's Original Texas Brand Chili Kit or something similar
2 pounds ground beef - more or less
small can tomato sauce
large can diced tomatoes
1 can Rotel diced tomatoes with mild green chilies
1 medium diced onion
1 green pepper or two (this time I added several of the little sweet mini peppers.  I forgot to buy the green pepper)
2 - 3 cans of pinto beans (those are my favorites.  My mother-in-law wanted me to fix the chili and provided all the ingredients this time.  So she gave me 2 can of pinto beans, 1 can of white beans, and 1 can of kidney beans.)  It doesn't matter, it all tastes good.  except she tried to give my black beans!  No way! No how! 
1 small can diced green chilies
1 - 2 cloves of garlic, diced  (I have used the diced garlic you get in a jar too.  I have been on a fresh garlic thing, now for a while) 

I cook the hamburger with the onions, diced green chilies, garlic, and green peppers. I use the salt packet from the packaged chili kit.  you don't have to use it all, just what you want.    While that is cooking, everything else goes into the crockpot.  Including the season packet, the thickener packet and some of the cayenne packet.  You can use or not use the cayenne packet.  just depends on how hot you want it.  I always add a little to half.  I don't want my nose and eyes to start running!  Stir well.

when the hamburger mixture is cooked.  drain and add to the chili.  cover and cook on low for 10 hours.  So yummy.  I have served it with crackers, hot flour tortillas, and cornbread.  This time, with cornbread.  I will share that another time.  I also serve grated cheese, and or sour cream with the chili.  You can add it if you want.  It is better the next day.

 I know makes a lot.  but I will take half and freeze it.  So I don't have to cook on another day.  Like a day that I have been quilting all day and forgot to start anything for dinner and hubby will be home soon, kind of day.  It works for me!

So I am sitting here, writing this up, with a quilt on my lap.  Socks on my feet.  And I am cold.  I know, cold in AZ?  Well, it is 75 degrees.  That cool for this desert rat.  Hope you enjoy the chili.  Let me know if you make it. 

hugs......

Our Halloween Party!

Hi everyone!  did you have a great Halloween?  we did.  We really did!  We had a houseful! 

First off, dinner.  Yum!  We didn't have a really scary menu.  Everyone wanted to have the Low Country Boil .  I have posted about it before.  It is so very yummy.   

but we had Blueberry Rickety Punch.  I did make some adaptations though.  It did look a little creepy with what everyone thought was eyeballs in the punch.  Oh how I love Halloween.  He, he, he, he,......  cackling laughter! 

Here is how I made it!

12 to 24 fresh blueberries

12 canned lychees in syrup, drained, plus 5 to 6 tablespoons syrup from can

3 cups grape juice

2 cups 7-up

Ice 

Directions

Stick 1 to 2 blueberries, depending on their size, into the cavity of each lychee. Place on a foil-lined baking sheet and freeze, about 1 hour. (Wait until the "eyeballs" thaw a bit before eating, so that you don't choke on them.)

Stir together 5 tablespoons of the lychee syrup, and the grape juice in a bowl or pitcher until combined. Stir in the 7-up and add the lychee eyeballs. If it is a bit tart for your taste, add the remaining tablespoon syrup.

I serve it in a punch bowl.  it was pretty good!  did I get a picture - no, sorry

We had our annual loot party.  I let the adults go first to pick some things.  Don't worry, they only took a couple of things. there was plenty left for the kiddos! 

You have to understand, this is really a tough decision for these kiddos to decide!  They have to pick just the right thing!  So Jenn timed them.  it's a rough life you know........

 

Here are some of our grands....  Where was Gunner?  hmmmmm..... 

this was a father and son in the neighborhood.  I have no idea who.  But their costumes were awesome.  we saw them coming up the street.  This little guy was having fun.  So was the Dad....

Can't believe I have to wait a whole year for Halloween to come back.  I wonder I will think up for next year.......

hugs.....

Dumpling Night!

one of my favorite meals my mom used to fix us was chicken and dumplings! YUM! so while visiting Trina and her family I fixed it for them. Belle likes only liquids so it was a no go for her. but mom and Lowell loved it!

so did Julia......

and Jordyn......

Mike and Logan were at football practise so they ate their later. Whenever I eat this it always brings back lots of memories.......

Would you like the recipe? here you go.....

Chicken and Dumplings

chicken - this time we used thighs. use what ever you like.

herbs - basil, oregano, sage, some of each

garlic - minced

Lawry's seasoned salt

Bisquick

celery with the leaves on, chopped

onions, chopped

grated carrots

1. place chicken in large pot. add water to cover the chicken

2. add herbs, garlic, Lawry's. salt and pepper. I use kosher salt and freshly ground pepper. season to taste. cover with lid and bring to a boil. cook until the chicken is done.

3. when the chicken is done, remove and debone the chicken. completely remove the skin and discard. shred chicken and place back into the pot.

4. add vegetables. add more water if needed. cook until vegetables are done. make sure there is plenty of liquid. you can add more water if needed. I like the pot to be about 3/4 full.

5. make the dumplings according to the directions that are on the Bisquick box. cook as directed.

6. when you open the lid the broth will be creamy, the dumplings light and oh so good!

enjoy......

Lorene

Yummy Banana Muffins!

I promised my TB group I would share my banana muffin recipe. I work with Robin at A Quilter's Oasis and she made these muffins one day and brought them in. Kathy and I really enjoyed them and had way too many! But they were soooooo good! Robin said I could share, so now the whole world can make these yummy muffins!

Robin's Banana Muffins

3/4 cup sugar
1/3 cup butter, softened
2 large eggs
1 cup mashed rip bananas (2 large)
1/3 cup sour cream
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger (the first time I used all spice, and they were great too)
1/2 teaspoon salt
1/3 cup chopped, unsalted walnuts (or macadamia nuts for a tropical flavor, or I used pecans)
1/4 cup firmly packed light brown sugar

preheat oven to 375. line a 12 cup muffin pan with paper liners; set aside. combine granulated sugar and butter in a large bowl. beat using an electric mixer set on medium speed until light and fluffy. beat in eggs one at a time. add bananas and sour cream; beat until well blended.

combine flour, baking soda, ginger and salt in a medium bowl; mix well. add flour mixture to batter stir just until combined. (I did this part by hand. Be gentle).

divided batter among prepared muffin cups, filling about 2/3 full. combine nuts and brown sugar; sprinkle evenly over batter (I usually don't use all of the sugar and nuts). bake muffins until tops spring back when lightly pressed, about 25 minutes (check at 20 minutes). cool on wire rack. EAT WHEN WARM. EXTREMELY ADDICTING!

enjoy....

Lorene