Tuesday, December 14, 2010

What's for Dinner- Vinegar Pie with Pat a Pan Pie Crust

I love to find and try old recipes.

Matt got me a great Amish Cookbook for my Birthday. Yesterday I tried these recipes.

Quick, crisp but tender, it needs no rolling out. I highly recommend this pie crust, especially if you think you can't make a good pie. This recipe can only be used for one-crust pies, you can't double the recipe and roll out a top crust. The mixture is just too tender to transfer from the pastry board or cloth to the pie.

(Makes pastry for a single-crust 8- or 9- inch pie)

1 1/2 cups plus 3 tablespoons all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold milk

Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended. In a measuring cup, combine the oil and milk and beat with a fork until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened. Pat the dough with your fingers, first up the sides of the plate, then across the bottom. Flute the edges. Shell is now ready to be filled.

If you are preparing a shell to fill later, or your recipe requires a prebaked crust, preheat the oven to 425 degrees. Prick the surface of the pastry with a fork and bake 15 minutes, checking often, and pricking more if needed.

This is an old recipe, common from the great depression. It is like a sugar or custard pie with a light lemon taste. And yet.....there is no lemon in it!

1 c. sugar

2 eggs
1/8 tsp. salt
2 tbsp. butter
1 c. cold water
3 tbsp. flour
4 tbsp. vinegar
1 unbaked pie shell

Mix sugar and salt with softened butter. Add eggs and blend well. Make a smooth paste of the flour and a little of the water. add to sugar mixture with vinegar and remaining water. Pour filling into the unbaked pie crust. Bake at 425 degrees until edge of crust is golden brown, then reduce heat to 350 degrees. Bake until silver knife blade inserted in filling comes out clean. Makes 6 servings.

Recipe from:

Wednesday, December 8, 2010

What's for Dinner- Lazy Womans Cake

Lazy Womans Cake

This is a super moist chocolate cake!!

3 cups general purpose flour
2 cups sugar
2 eggs
1 c. oil
2 tbsp. vinegar
2 c. water
1 tbsp. vanilla extract
2 tsp. soda
5 tbsp. cocoa

Stir well.

Bake in a 9x13 inch pan at 350 degrees for 30-45 minutes

Tuesday, December 7, 2010

Pictures from our Texas Vacation

Matt and his Dad

Matt, Me and a Moose

Cow Coliseum, Forth Worth Stockyards

Christmas Tree at Bass Performance Hall

It's all about the 'stache, Baby

Matt getting ready to fly

me getting ready to fly......so excited!!


Cattle Drive, Fort Worth Stockyards

My Texas Cowboy

Me with Horns!

Thank You Dad and Genny

We had a great time.

What I am Reading

Thursday, November 11, 2010

What's for Dinner - Triple Chocolate Mess Cake

Crock Pot Triple Chocolate Mess Cake

1 (18 1/2 ounce) packages chocolate cake mix
1 (4 ounce) packages instant chocolate pudding mix
 3/4 cup oil
1 cup water
4 eggs
1 (6 ounce) bags chocolate chips
1 pint sour cream


Spray crock pot with non-stick spray.

Mix all ingredients and place in crock pot.

Cook on LOW for 5-6 hours.

Try not to lift the lid.

Serve with ice cream.

Wednesday, November 3, 2010

November Giveaway- bHIP Product Line Sampler

bHIP Product Line Sampler Giveaway

Included in the sampler is:

bHIP Energy Blend:
A new breed of 'healthy' energy delivered 'naturally' without the harmful effects of artificial caffeine, stimulants, or by-products.

Noni GIA is an exciting new product from bHIP Global that is a blend of powdered Samoan noni juice, pineapple juice and grape juice. Noni GIA supports your immune system by delivering a remarkable supply of antioxidants to help rid the body of harmful free radicals. It increases both energy and physical performance.

PINK - H Series Premium Mixers:
PINK is a delicious drink that provides women with hormonal balance, long-lasting energy, mental clarity, mood elevation and healthy hair, skin and nails. PINK features a proprietary blend of over 40 active and multi-beneficial ingredients!

RED - H Series Premium Mixers
RED delivers an immediate and unbelievable burst of energy that lasts all day. RED provides a powerhouse blend of testosterone boosting precursors to stoke the fire in all men. Backed with a metabolic elevation blend and an amino acid complex, you can use that additional energy to become an incredible fat burning machine.

You can learn more about the bHIP Product Line or place an order at:

To enter the giveaway, Please visit www.bhipglobal.com/cbarber and look around.
Then come back here and tell me something you learned about bHIP Global Products.

For another entry: Follow me using Google Friend Connect. Be sure to leave a comment to let me know you are my Friend!

Make sure I am able to reach you via e-mail, either by your Profile or leaving your e-mail address in the comment.

The Rules:
~Entries will be accepted from Nov. 4 thru Nov. 14 2010
~Winner will be announced on Nov 15 2010
~Winner will have 48 hours to contact me with shipping information

Tuesday, November 2, 2010

The Farm Chicks Book Signing

The Farm Chicks Christmas is available now. The first book signing will be held Friday, November 5, at Chaps Coffee Company in Spokane, Washington. The signing will be from 10-1 (PST) and several of friends featured in the book will be there too! Any books purchased that day, before 1pm (PST) will be signed by the Author and the featured friends.

I wish I lived closer to Spokane. I love The Farm Chicks!!!

Saturday, October 30, 2010

A Winner!

bjaustin22 won my Breast Cancer Awareness Giveaway!!!!

Please send me your full name and address and I will mail your package out.

Thank you all for participating!

Thursday, October 28, 2010

Sewing Project- Drawstring Bags

Our Nephew LOVES Animals.
He must have hundreds of animal figurines. 
I made these drawstring bags for him to help keep track
of all of those animals!

Don't you love the Fabric?!?!?
It is called Dino Camo!

Monday, October 25, 2010

Peanut Butter Puppy Poppers Dog Treats

We ran out of Dog Treats. That is not a good thing around here!! Instead of running to the store I decided to make some Dog Treats at home.  I searched the web and picked a recipe I thought the dogs would love. And this is the one I picked. I was right......they love them! And they were easy to make.

Peanut Butter Puppy Poppers

2 cups whole-wheat flour
1 tbsp. baking powder
1 cup peanut butter (chunky or smooth)
1 cup milk

Preheat oven to 375F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 20 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container. 

Friday, October 22, 2010

Sewing Project- Market Bags and Drawstring Bags

Market Bag and 2 Drawstring Bags

 The Market Bag

The drawstring bags---these can be used for 
Lunch Bags, Jewelry, Lingerie and more!

This is how I packaged it for gift giving.

Thursday, October 21, 2010

My Ugly Patchwork Throw

I bought a bunch of fabric squares to try and make a quilt. It turned out most of them were 'ugly'......not what I wanted at all. But I hated not to use them.

So I threw together this patchwork top. I plan on backing it with some fleece and making a "Ugly Patchwork Throw".

It may be ugly but I think it will be warm!!

What I am Reading

Tuesday, October 19, 2010

What's for Dinner- Cheaters Scalloped Potatoes

Cheaters Scalloped Potatoes

•4-6 medium potatoes.. peeled and cut small but not diced.

•1 can cream of mushroom soup

•1/2 cup milk or water
•1 cup shredded cheese .. ( cheddar Colby jack, etc.. )

place cut potatoes in deep casserole dish.

mix remaining ingredients together and pour over top of potatoes. stir a time or two to coat.

bake in 350 degree over 45 minutes to an hour or until potatoes are fork tender and done..

Monday, October 18, 2010

Grandma's Cookbook

Matt's Grandma gave me her favorite cookbook.
She said she has had it forever and wanted me to have it.

The copyright on the book is 1959.
There are some great old recipes in it!

I can't wait to try some.

This Week's Sewing Projects

Quilted Coasters


Drawstring Bags

Don't you just love this  fabric!

Tuesday, October 12, 2010

Sewing Project

I recently started sewing.  My Mom sewed, my Grandma sewed and I had some sewing in Home EC in high school. So I have limited sewing exposure.

 I made a trip to the fabric store and picked out some fabric and a couple patterns. Let me tell ya......Sewing with a pattern and instructions is a little bit overwhelming when you have never done it before. But I took my time, read the directions (several times) and went for it!

So here is what I made....... A Market Bag!!

Won't this be great to take grocery shopping?!?!?!

This bag is a great size and is lined.
It is a double thickness of the fabric.
So I think it will be strong too


Before I started sewing, I read this book.
Very informative and easy to read and understand.
If you are thinking of starting to sew..... I recommend this book

Opportunity Buy and New Favorite Kitchen Tool

One of our local Kroger is closing to open a new Kroger Marketplace! This last Sunday they were having a 50% off sale of all perishables. Fresh fruit and veggies ON SALE!! I loaded up on fresh fruits and veggies! Needless to say,  The dehydrator will be working overtime for a while!

I was also able to get some pantry items, frozen foods and canned goods at some great prices too. I didn't need all the items but what a great way to stock up on fresh and food storage items. Always be on the look out for great opportunities like that.

Now on to my new favorite Kitchen Tool. It  is a Apple Peeler, Corer, Slicer!

I thought it would be difficult to use but it was not! 
Just stick the apple on the prongs and turn the handle.
It peels the apple, cores the apple and slices the apple. Amazing! So easy!

I forgot to get a picture of the slices apple. But it looks like a apple Slinky when done!

Here are the slices ready to go into the Dehydrator!

Wednesday, October 6, 2010

What's for Dinner- Apple Brownies

Apple Brownies

Cook Time: 40 minutes


•1/2 cup butter, softened

•1 cup sugar

•1 egg, beaten

•2 apples, peeled,cored,chopped

•1/2 cup chopped pecans

•1 cup flour

•1/2 teaspoon baking soda

•1/2 teaspoon baking powder

•1/2 teaspoon cinnamon


Cream butter and sugar, beat in egg, then mix in apples and pecans.

Sift dry ingredients and work into the first mixture.

Pour into a buttered, 8 x 8-inch baking dish and bake at 350 degrees 40 minutes.

Yields 12 to 16

Sunday, October 3, 2010

Affordable Generator at Harbor Freight Tools

Look what we got today..........

800 Rated Watts/900 Max Watts Portable Generator on Sale at Harbor Freight Tools for $79.99!

Granted....this won't power the whole house but it is a nice litle generator for the price. We are thinking it would be great for camping trips!

What's for Dinner- Lemon Chicken Farfalle

Lemon Chicken Farfalle

3-4 chicken breasts, sliced

1 pkg. button mushrooms, sliced in quarters

1 lb. farfalle (bowtie) pasta noodles

Brown chicken in lemon juice with lemon pepper and salt for seasoning.

Remove chicken from skillet. Begin boiling farfalle (or bowtie) noodles. Put one package, sliced button mushrooms in the pasta boiling water for 1 minute. Remove mushrooms and set aside.

Lemon Cream Sauce:

3 T. butter

2 t. flour

1 quart half and half or heavy whipping cream (I used Milk)

1 c. Parmesan cheese

1 chicken bouillon cube

1 tsp. ground black pepper

1 T. Lemon Pepper Seasoning

1-2 T. lemon juice (add at very end when cream sauce is thick)

1 10 oz. package spinach (I used fresh)

Melt butter then add flour. Stir together to create a roux. Then add the half and half. Stir together cooking only on low.

Once the cream is heated thoroughly, add the chicken bouillon. Then add Parmesan cheese. If sauce needs to be thicker add more Parmesan cheese. Do not cook on a high heat it will curdle the milk!

When sauce is thick enough to coat the back of a spoon, add torn spinach leaves.

Then add mushrooms and chicken to simmer until noodles are done.

Serve immediately.

Add lemon juice at very end.

How to make a Roux

Roux (pronounced /ˈruː/) is a cooked mixture of wheat flour and fat, traditionally clarified butter. It is used as a thickener for gravy, other sauces, soups and stews. It is typically made from equal parts of flour and fat by weight.

Here's How:

1.Melt 1/2 cup (unless a specific amount is called for) of butter, shortening, oil, or other fat in a heavy skillet over very low heat.

2.Gradually sprinkle the hot melted fat with the same proportion of flour and immediately begin stirring.

3.Stir the mixture constantly until it reaches the desired color, which may take from 15 to 30 minutes.

4.Remove from the heat and continue stirring until it has cooled down a bit and there's no risk of burning.

5.Add herbs, vegetables, or whatever your recipe calls for or store roux tightly covered in the refrigerator for later use.

1.A dark roux will thicken less than light roux.

2.If black specks appear in the roux, it has burned and you'll have to start over.

3.If roux is made ahead and refrigerated, pour excess oil from the surface before reheating, or let it return to room temperature.

Tuesday, September 28, 2010

A Giveaway for Breast Cancer Awareness Month and bHIP

In honor of Breast Cancer awareness month,
I am hosting a giveaway!!

Up for grabs is a box of PINK - H Series Premium Mixers

It is a box of 30 individual use packets, like the one seen above!

In today’s fast-paced world full of fast-paced women running kids from school to practice and putting in a work day, it’s easy to fall into a rut because you just don’t have time to take for yourself. Now, you can get out of the rut with a revolutionary drink, specifically and scientifically engineered for today’s women. PINK is a delicious drink that provides women with hormonal balance, long-lasting energy, mental clarity, mood elevation and healthy hair, skin and nails. PINK features a proprietary blend of over 40 active and multi-beneficial ingredients!

•Immediate and sustained release of energizing nutrients to get you going and keep you going
•Hormonal balancing herbs to help you adapt while on the go
•Stress relieving aminos and minerals to help calm even the roughest of days
•Healthy hair, skin and nails with our beauty complex of Amino Acids, ALA, B vitamins and powerful antioxidants

You can learn more about the bHIP Product Line or place an order at:

To enter the giveaway, Please visit www.bhipglobal.com/cbarber and look around.
Then come back here and tell me why you want to try Pink- H Series

For bonus entry: Tell me about your favorite Breast Cancer Survivor or how Breast Cancer has touched your life.

For bonus entry: Go to www.bhipglobal.com/cbarber  and then come back here and tell me about another bHIP Global product you would like to try.

For another entry: Follow me using Google Friend Connect. Be sure to leave a comment to let me know you are my Friend!

Make sure I am able to reach you via e-mail, either by your Profile or leaving your e-mail address in the comment.

The Rules:
~Entries will be accepted from Sept. 28 thru Oct 31 2010
~Winner will be announced on Nov 1 2010
~Winner will have 48 hours to contacted me with shipping information

Good Luck!

Monday, September 27, 2010

What's for Dinner- Baked Macaroni and Cheese

Baked Macaroni and Cheese

Makes: 4 to 6 servings

Time: About 45 minutes

One of the most popular recipes in the original How to Cook Everything, which I attribute to too many people growing up with what the Canadians call “Kraft dinner.” The real thing is rich, filling, delicious, and dead easy. You can change the type of cheese you use: Try blue cheese, goat cheese, smoked Gouda, or even mascarpone. Or mix in some crisp-cooked chunks of thick-cut bacon or pancetta, about 1/2cup.


2 1/2 cups milk (low-fat is fine)

2 bay leaves

1 pound elbow, shell, ziti, or other cut pasta

4 tablespoons (1/2stick) butter

3 tablespoons all-purpose flour

11/2cups grated cheese, like sharp cheddar or Emmental

1 /2cup freshly grated Parmesan cheese

Freshly ground black pepper

1 /2cup or more bread crumbs, preferably fresh

1. Heat the oven to 400°F. Bring a large pot of water to a boil and salt it.

2. Heat the milk with the bay leaves in a small saucepan over medium-low heat. When small bubbles appear along the sides, about 5 minutes later, turn off the heat and let stand. Cook the pasta in the boiling water to the point where you would still think it needed another minute or two to become tender. Drain it, rinse it quickly to stop the cooking, and put it in a large bowl.

3. In a small saucepan over medium-low heat, melt 3 tablespoons of the butter; when it is foamy, add the flour and cook, stirring, until the mixture browns, about 5 minutes. Remove the bay leaves from the milk and add about 1/4cup of the milk to the hot flour mixture, stirring with a wire whisk all the while. As soon as the mixture becomes smooth, add a little more milk, and continue to do so until all the milk is used up and the mixture is thick and smooth. Add the cheddar or Emmental and stir.

4. Pour the sauce over the pasta, toss in the Parmesan, and sprinkle with salt and pepper. Use the remaining 1 tablespoon butter to grease a 9 ×13-inch or like-size baking pan and turn the pasta mixture into it. (You can make the dish to this point, cover, and refrigerate for up to a day; return to room temperature before proceeding.) Top liberally with bread crumbs and bake until bubbling and the crumbs turn brown, 15 to 20 minutes. Serve piping hot.

Recipe from:

What's for Dinner?
Pork Chop
Baked Macaroni and Cheese
with Honey Corn Bread