Monday, December 24, 2012
Monday, November 12, 2012
¸.• ღ
Friday, October 26, 2012
10 Best Herbs for Indoors
A windowsill kitchen garden: Grow great-tasting herbs indoors.
You can grow herbs indoors this winter and add that just-picked taste to your meals, even when snow is drifting up against the kitchen window. You don't even need special lights—herbs fare just fine in a bright window. Here are the best herbs for growing on windowsills and the smart techniques you need to keep them happy and healthy until you can plant outside again.
Basil
Start basil from seeds and place the pots in a south-facing window—it likes lots of sun and warmth.
Start basil from seeds and place the pots in a south-facing window—it likes lots of sun and warmth.
Bay
A perennial that grows well in containers all year long. Place the pot in an east- or west-facing window, but be sure it does not get crowded—bay needs air circulation to remain healthy.
A perennial that grows well in containers all year long. Place the pot in an east- or west-facing window, but be sure it does not get crowded—bay needs air circulation to remain healthy.
Chervil
Start chervil seeds in late summer. It grows well in low light but needs temperatures between 65 F and 70 F to thrive.
Start chervil seeds in late summer. It grows well in low light but needs temperatures between 65 F and 70 F to thrive.
Planting Onions
Perennial bunching onions, plant once and you have onions for years after.
Green onions to the cook, scallions at the super market, Welsh onions in England, ciboule in France, or bunching onions in most books, they all refer to Allium fistulosum, a very distinctive member of the onion family. Bunching onions form perennial evergreen clumps up to 1 ft (0.3 m) in diameter and about 2 ft (0.6 m) tall. The leaves are hollow and tube-like, inflated their entire length. The bulbs are elongate and not much thicker than the stem. After a cold spell, bunching onions send up hollow stalks topped with little greenish flowers in round umbels (clusters with all the flower stems arising from the same point), that are 1-3 in (2.5-7.6 cm) in diameter.
Location
The bunching onion was developed in Asia from a wild relative, possibly Allium altaicum, which occurs in NW China and neighboring Kazakhstan. It was brought to Europe in the 17th century.
The bunching onion was developed in Asia from a wild relative, possibly Allium altaicum, which occurs in NW China and neighboring Kazakhstan. It was brought to Europe in the 17th century.
Culture
Bunching onions are fast growing and very easy to grow. They are the perfect vegetable for the young "seedling" gardener.
Light: Does best in full sun, but quite well in partial shade, too.
Moisture: Regular garden watering for best growth, especially in the summer, but bunching onions can tolerate drought.
Hardiness: USDA Zones 6 - 9. This is a perennial and one of the few vegetables that can be harvested all year long. Bunching onions are grown as annuals in colder climates.
Propagation: Bunching onions can be grown from seeds, but once you have them established, all you have to do is divide them to make more plants. When you need some green onions, use a trowel to loosen the soil around a clump, lift the clump, take out what you need, and put the rest back in the ground. If you want to start another clump, just reset one of the individual side shoots in its new location. Plant it deep, so more of the lower stem will be blanched. I've had the same clone of bunching onions in my vegetable garden now for more than 8 years. They've been moved around a lot, but they keep on producing!
Bunching onions are fast growing and very easy to grow. They are the perfect vegetable for the young "seedling" gardener.
Light: Does best in full sun, but quite well in partial shade, too.
Moisture: Regular garden watering for best growth, especially in the summer, but bunching onions can tolerate drought.
Hardiness: USDA Zones 6 - 9. This is a perennial and one of the few vegetables that can be harvested all year long. Bunching onions are grown as annuals in colder climates.
Propagation: Bunching onions can be grown from seeds, but once you have them established, all you have to do is divide them to make more plants. When you need some green onions, use a trowel to loosen the soil around a clump, lift the clump, take out what you need, and put the rest back in the ground. If you want to start another clump, just reset one of the individual side shoots in its new location. Plant it deep, so more of the lower stem will be blanched. I've had the same clone of bunching onions in my vegetable garden now for more than 8 years. They've been moved around a lot, but they keep on producing!
Thursday, October 25, 2012
Tuesday, October 16, 2012
"The President's Own" The Marine Band
The family enjoyed an evening out to see the Marine Band, "The President's Own"...they played at our university and it was a wonderful time!
Sergeant Bennear was the announcer and soloist for the band. He did a medley of Irish songs which was very moving and uplifting.
 |
| Gunnery Sergeant Kevin Bennear, Soloist and Colonel Michael J. Colburn, Conductor |
 |
| Sergeant Kevin Bennear |
Monday, October 8, 2012
Pickled Peppers
With the long holiday weekend, we have decided to make use of some extra time and can some summer vegetables. We found this awesome recipe from Tasty Kitchen and gave it a try!
Pickled Peppers
INGREDIENTS
- 1 Tablespoon each Mustard & Coriander Seeds
- 1 Tablespoon Fennel Seeds
- 1 Tablespoon Peppercorns
- 1 Tablespoon Cumin Seeds
- 1 Tablespoon Thyme
- 2 leaves Bay Leaf, Optional
- 8 cups White Wine Vinegar
- 8 cups Water
- 4 cups Sugar
- ½ cups Salt
- 10 cups Peppers, Or More
- 1 cup Carrot, Peeled, And Thinly Sliced
- 1 cup Red Onion, Thinly Sliced
- Dill Or Other Fresh Herbs (optional)
PREPARATION
1. Toast the dried spices in a sauce pot for about 2 minutes, until they begin to exude their aroma, stirring all the while.
2. Add the liquids, sugar and salt, and bring to a boil.
3. Turn off the heat and let steep for ½ hour.
4. Pack the vegetables into mason jars along with any additional herbs.
5. Pour the liquid over peppers and any desired vegetable counterparts (sliced red onion, garlic, sliced carrots, etc.).
6. Store in the refrigerator for 6 months or process the jars in a hot water bath and store them on the shelf.
2. Add the liquids, sugar and salt, and bring to a boil.
3. Turn off the heat and let steep for ½ hour.
4. Pack the vegetables into mason jars along with any additional herbs.
5. Pour the liquid over peppers and any desired vegetable counterparts (sliced red onion, garlic, sliced carrots, etc.).
6. Store in the refrigerator for 6 months or process the jars in a hot water bath and store them on the shelf.
Friday, September 28, 2012
Homecoming Football Game
Thursday, September 20, 2012
Home Remedy
This is a great home remedy for the winter months ahead.
The
quartet of pantry ingredients creates a potent remedy to some of the
ails of winter: Sore throat, hacking cough, tight congestion.
Combined,
they turn into a curious orange syrup that can cut through the croup.
And it tastes really good!
 |
MAGGIE’S
COUGH REMEDY
¼
teaspoon Cayenne
¼
teaspoon Ginger
1
Tablespoon Cider Vinegar (an organic one if possible.)
2
Tablespoon Water
1
Tablespoon Honey (use a locally produced raw honey, if possible.)
Dissolve
cayenne and ginger in cider vinegar and water. Add honey and shake
well. Take 1 Tablespoon as needed for cough.
Note:
this doesn’t dissolve perfectly. Always shake well before using.
Tuesday, September 18, 2012
Healthy Banana Bread
It is getting much cooler here in Maine...you can smell Fall in the air! Love this time of the year, don't you? We started back to school and since I am up so early now I have been doing some baking that I couldn't do in the summer. We have a wonderful recipe for Healthy Banana Bread that substitutes the oil and sugar. Great for the kids before school or even in the afternoon!
Ingredients
2 cups flour (can use wheat flour if desired)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas
Directions
Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Sunday, September 2, 2012
Feeling Fall in the Air
I can feel fall in the air...it's New England so it will come without warning and soon one day we will wake up to that ultimate moment! I am in the mood to make some colorful runners for the table and have these in mind.
So, I will be heading to my local fabric shop to look for some wonderful fall fabrics to make my runner. I will
probably end up making both runners and giving one to my daughter for her table....it is hard to choose!
Hope you all have a wonderful Labor Day weekend and look forward to your posts about the Fall!! :)
 |
| I like this one too, it is made with charm squares. |
probably end up making both runners and giving one to my daughter for her table....it is hard to choose!
 |
| This is a patchwork quilt style |
Friday, August 24, 2012
Closing Out Summer
Monday, July 30, 2012
A Good Book and Opening my Etsy Shop
Hi everyone, hope this finds you all well! I have been busy starting my Etsy shop and am very excited to say it is open...I am working on new projects to list very soon. You can link to my shop on the right column and check it out. I also have been busy reading a Hobby Farms book about Sheep.
This one is super sweet and full of information about a small-scale operation in raising sheep. I would like to get a few of these cuties and learn all I can about raising them. Hope to hear from you all soon and keep enjoying your summer!! Smiles :)
Wednesday, July 11, 2012
White Wedding Cupcakes
I found this on Pinterest and thought they were just lovely!! They also make a wonderful addition to a Bridal or Baby Shower.
Check out her other ideas!
http://www.recipegirl.com
white wedding cake cupcakes
Yield: 36 cupcakes
Prep Time: 15 min
Cook Time: 18 min
I'm not usually one to use a boxed cake mix and doctor it up. I'm more accustomed to using entirely homemade recipes, but this one caught my eye and looked good. These turn out delicious, moist and fluffy cupcakes- perfect for holding buttercream frosting.
Ingredients:
1 (18.25 ounce) box white cake mix
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large egg whites
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/3 cups water
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large egg whites
Directions:
1. Preheat oven to 325°F. Place cupcake liners in cupcake pans (you'll need approx. 36).
2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.
3. Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.
Check out her other ideas!
http://www.recipegirl.com
Wednesday, June 20, 2012
Blueberry Breakfast Cake
Well, it was 92 degrees here today in Maine with the humidity at 70%!! I about roasted, and it's still hot out...I can't wait until fall, that is what I love about Maine is the fall. Lol, oh well....this won't last for long since we will get the sea breezes tomorrow! I thought I would share a wonderful breakfast cake recipe with you for your summer mornings...Enjoy :)
INGREDIENTS:
1/2 cup butter, room temperature
2 teaspoons lemon zest
3/4 cup + 2 Tablespoons sugar, divided
1 egg, room temperature
1 teaspoon vanilla extract
2 cups flour, divided
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups fresh blueberries
1/2 cup buttermilk
DIRECTIONS:
Preheat oven to 350 degrees. Cream butter, lemon zest and 3/4 cup + 1 Tablespoon of the sugar together. Beat until creamy and fluffy. Add egg and vanilla and beat until combined.
Meanwhile, toss the blueberries with 1/4 cup of the flour. Set aside.
Whisk together the remaining flour, baking powder and salt together in a seperate bowl. Slowly add flour mixture to wet mixture, alternating with the buttermilk. Fold in blueberries.
Grease a 9x9 inch square pan with non-stick spray. Spread batter into pan (batter will be thick).
Sprinkle the remaining Tablespoon of sugar evenly over the top of batter.
Bake for 35-40 minutes, or until a toothpick inserted comes out clean. Let cool 15 minutes before serving.
Monday, June 4, 2012
Custard and Baby Goats
Old Fashioned Custard
from the Woman's Home Companion Cookbook
• 4 large eggs
• 1/3 cup sugar
• 1/2 teaspoon sea salt
• 1/2 teaspoon vanilla
• 3 cups of whole milk, scalded
• Freshly grated nutmeg
1. Preheat the oven to 375˚F.
2. Beat the eggs slightly. Add the sugar, salt and vanilla; whisking constantly, slowly add the scalded milk.
3. Strain the mixture into the custard cups (I needed 7 cups); grate nutmeg over each custard, and place in a pan containing hot water. The water should cover the cups up to the level of the custard.
4. Bake for about 30 to 35 minutes, or until a knife inserted into the center of the custard comes out clean.
Friday, June 1, 2012
10 Easy Breakfast Ideas for Camping
Well, it's the beginning of June and we are thinking of our summer vacations plans. I want to rent a cottage on the beach for a weekend and then we will go camping another weekend! Looking forward to all the fun me and the kids will have. Here are some recipes for camping. I will add more later this month. Enjoy :)
1. One Skillet Breakfast
Packed with proteins and carbs, this frittata combines all of the usual breakfast
camping food staples to make one really hearty dish. Best of all, it only requires one
skillet to prepare, perfect for tent campers and backpackers.
Serves 2
Preparation Time: 15 minutes at home & 5 minutes at the campground
Cooking Time: 15 minutes
Ingredients:
2 medium potatoes
2 Tablespoons cooking oil
1 clove of garlic
1/2 small onion
1/3 lb. ground sausage
5 eggs
1/2 cup cheddar cheese
Salt & Pepper to Taste
Instructions:
At Home:
1. Dice the potatoes and onion into small, bite-size pieces. Store them in separate
airtight containers.
2. Mince the garlic and place them in a separate container.
3. Shred the cheddar cheese. Pack them in a separate container.
At the Campground:
1. Add the oil to a large skillet and heat it on a stove (if you're camping with an RV)
or over the campfire (if you're tent camping).
2. Fry the potatoes until golden.
3. Add the onions and garlic and fry them until they start to change color.
4. Fry the sausage until they are brown, breaking it up as you cook it.
5. Add the eggs into the skillet, breaking the yolks and mixing them through the
entire pan. Cook until the eggs have set.
6. Add the shredded cheddar cheese. Cover the pan for a few minutes to allow the
cheese to melt.
2. Breakfast Burrito
This breakfast camping food is a great crowd pleaser. For vegetarians, simply omit
the sausage. If you're camping with kids, finely dice the veggies so that it's less
noticeable and they still get their daily dose of Vitamin C.
Serves 6
Preparation Time: 10 minutes at home, 5 minutes at the campground
Cooking Time: 20 minutes
Ingredients:
2 Tablespoons Cooking Oil
1/2 lb ground sausage
6 eggs
1 12-oz. jar of your favorite salsa
1 small onion
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 dozen 10-inch flour tortillas
Colby or any sharp cheddar cheese
Instructions:
At Home:
1. Dice the onion, green bell pepper, red bell pepper, and yellow bell pepper.
2. Shred the cheese.
3. Store each of these into separate airtight containers.
At the Campground:
1. Add the oil into a deep skillet and heat over a RV or camping stove or over the
campfire.
2. Fry the sausage until it starts to change color, breaking it up while cooking it.
3. Add the onion and bell pepper. Cook until the peppers are tender.
4. In a bowl, whip up the eggs and then pour this into the pan, stirring frequently
until it starts to set.
5. Add the cheese and half of the contents of the jar of salsa. Stir until the cheese is
melted. Set aside.
6. Heat the tortilla by putting these directly on the heat for 2 minutes each side.
7. To serve, add about 1/4 cup of the burrito filling into a tortilla and roll it up.
Spoon some of the leftover salsa on top or on the side.
3. Fried Biscuits
You don't need an oven for this Southern breakfast favorite.
Serves 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Ingredients:
1 Large can of biscuits
1/2 stick of butter or margarine
Instructions:
1. Add a teaspoon of butter in a pan, moving it around and allowing the butter to coat
the bottom of the pan.
2. Slice the biscuits in half and place them in the pan. Make sure that you don't
overcrowd the pan.
3. Cook over a low fire for about 5 minutes on each side.
4. Potato Scramble
This hearty breakfast camping meal gives a twist to the traditional Spanish omelet. It
can be enjoyed on its own, or served with biscuits or with your favorite bread.
Serves 4
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Ingredients:
2 small potatoes, diced
1 large onions, finely sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/3 cup grated cheddar cheese
8 eggs
Salt and Pepper
1 Tablespoon butter
Instructions:
1. Melt the butter in a large skillet, moving it around to spread it evenly.
2. Add the potatoes, bell pepper and onions to the pan and fry them until they are
almost done.
3. In a bowl, whip the eggs. Add this into the pan. Cover for a couple of minutes
until the eggs have started to set.
4. Add the grated cheddar cheese. Cover the pan for a few minutes just to give the
cheese time to melt.
5. Dutch Oven Muffins
This easy camping recipe takes you back to the days of the Wild West when cowboys
would use large cast-iron pots called dutch ovens to cook everything from stews to
bread.
Serves 4
Preparation Time: 10 minutes at home, 10 minutes in the campground
Cooking Time: 30 minutes
Ingredients:
2 cups all-purpose flour
1/2 cup granulated white sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 teaspoon pure vanilla extract
1 large egg
1/2 stick of butter
Instructions:
At Home:
1. Sift the flour to remove any lumps into a large bowl.
2. Add the white sugar, baking powder and salt.
3. Mix thoroughly and store this into an airtight container.
At the Campground:
1. Heat the dutch oven until it reaches to about 400 degrees Fahrenheit. Put a metal
grill inside so that there is a space between the bottom of the dutch oven and the
muffin pan once you put it into the oven.
2. In a small pot, melt the butter and then allow this to cool. Don't throw the
wrapping away.
3. Beat the egg in a large bowl.
4. Add the milk, vanilla extract and the cooled butter and mix together.
5. Add the flour mixture into the bowl. Mix lightly for no more than 10 seconds. The
batter should be lumpy.
6. Using the wrapping of the stick of butter, grease the muffin pan.
7. Pour the batter into the muffin pan until it's 3/4 full.
8. Gently put this into the dutch oven. Cover with a lid and allow it to bake for about
30 minutes.
9. To check if the muffins are done, insert a toothpick into the middle of the muffins.
The toothpick should come out clean.
10. Allow the muffins to cool on a rack or grill.
6. Guiness Cakes
The addition of the Guiness Stout gives these cakes a sourdough-like flavor and a
much lighter texture that you and your kids would love. Don't worry about the
alcohol content. It will cook away.
Serves 4
Preparation Time: 5 minutes
Cooking Time: 8 minutes
Ingredients:
1 packet of Just-Add-Water Pancake Mix
1 pint of Guiness Stoutd
Instructions:
1. Heat a pancake grill on an RV or camping stove or over a campfire.
2. Pour the pancake mix in a large bowl. Substitute the amount of water prescribed in
the instructions with the same amount of Guiness Stout.
3. Mix well and allow it to stand for a few minutes to allow the beer to work into the
batter.
4. Lightly grease the griddle with oil or butter. Pour a tablespoonful of the batter into
the griddle, giving a bit of space so that they won't stick to each other.
5. Flip the pancakes when bubbles start to appear on the edges of the mixture.
6. Serve with fruits or maple syrup.
7. Blueberry Maple Pancakes
Who doesn't like pancakes in the morning? This easy breakfast camping food recipe
is definitely going to be a sweet way to start the morning.
Serves 4
Preparation Time: 10 minutes at home, 10 minutes in the campground
Cooking Time: 30 minutes
Ingredients:
For the Blueberry Maple Sauce:
1 pint blueberries
1 pint maple syrup
For the Pancakes:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1 cup whole milk
1 large egg
2 Tablespoons melted butter
2 Tablespoons maple syrup
Cooking oil
Instructions:
At Home:
1. Sift the all-purpose flour into a bowl.
2. Add the baking powder, baking soda and salt.
3. Mix together and then store this into an airtight container.
At the Campground:
For the Sauce:
1. Pour the maple syrup and half of the blueberries into a pot. Heat this until it comes
to a boil.
2. Mash the blueberries in the syrup with the back of a spoon.
3. Stir the sauce for another minute and then set aside to cool.
For the Pancakes:
1. Heat the pancake griddle or a skillet.
2. In a bowl, beat the egg and then add the melted butter, maple syrup, milk, and the
other half of the blueberries together. Mix these gently to avoid the blueberries from
getting crushed.
3. Add the flour mixture into the bowl and mix thoroughly.
4. Pour 1/4 cup of the batter into the griddle or skillet. Cook until bubbles start to
form on the edges of the pancake.
5. Flip and cook the other side for about a minute or until it's golden brown.
6. Serve with the cooled blueberry syrup.
8. Southern Breakfast Soup
Get a bit of warmth with this thick soup that blends all of the Southern breakfast
staples into one really filling dish.
Serves 4
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Ingredients:
8 envelopes cheese-flavored Quaker Instant Grits
8 eggs
4 cups of water
1/2 lb. bacon, cut into bite-sized pieces
Salt and pepper to taste
Instructions:
1. Empty 2 packets of the instant grits into each bowl.
2. Pour the water into a pot and wait for it to boil.
3. In a pan, fry the bacon until they become golden and crispy.
4. Beat the eggs in a bowl and add this into the pan, stirring regularly until the eggs
have set.
5. Pour the hot water into each of the bowls and stir.
6. Top each of the bowls with the bacon and eggs.
9. Bread Pudding Muffins
Aside from being a really filling breakfast, this easy to make camping food can also
be a handy snack to take with you while enjoying your favorite outdoor activity.
Serves 6
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients:
1 lb. loaf of sourdough bread
1 cup whole milk
4 large eggs
1 4-ounce can diced green chilies
1 cup ham, diced
8 ounces cheddar cheese, grated
1 teaspoon salt
1 teaspoon ground black pepper
Instructions:
1. Pre-heat a dutch oven at 400 degrees Fahrenheit. Place a metal grill inside the
dutch oven so that there is a space between the bottom of the pan and the muffin
pans.
2. Cut the sourdough bread loaf into 1/2 inch cubes.
3. Beat the eggs in a large bowl. Add the milk, salt and pepper and stir together.
4. Add the sourdough bread loaf into the egg and milk mixture and allow this to soak
in the mixture for 10 minutes.
5. Add the remaining ingredients into the mixture.
6. Grease and flour the muffin pan. Fill the muffin pan with 3/4 of the mixture.
7. Place the muffin pan into the dutch oven. Cover with a lid and allow this to bake
for 30 minutes. Insert a toothpick into the middle of the muffin. The muffins are
ready when the toothpick comes out clean.
10. Mountain Man Breakfast
It may be named Mountain Man, but this hearty quiche-like breakfast camping food
is one that will be enjoyed by women and children alike.
Serves 4
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Ingredients:
1 cup bacon, cut into cubes
1 cup sage sausage
1 medium onion, diced
4 potatoes, grated
1 cup cheddar cheese, grated
1 dozen eggs
Cooking oil
Instructions:
1. Heat up the oil in a dutch oven. Fry the bacon and onions until the onions have
become clear.
2. Stir in the grated potato and cover for about 15-20 minutes.
3. Beat the eggs in a bowl and pour this evenly over the mixture. Cover for about 10-
15 minutes.
4. Sprinkle the cheese and cover until it's melted. Slice and serve.
1. One Skillet Breakfast
Packed with proteins and carbs, this frittata combines all of the usual breakfast
camping food staples to make one really hearty dish. Best of all, it only requires one
skillet to prepare, perfect for tent campers and backpackers.
Serves 2
Preparation Time: 15 minutes at home & 5 minutes at the campground
Cooking Time: 15 minutes
Ingredients:
2 medium potatoes
2 Tablespoons cooking oil
1 clove of garlic
1/2 small onion
1/3 lb. ground sausage
5 eggs
1/2 cup cheddar cheese
Salt & Pepper to Taste
Instructions:
At Home:
1. Dice the potatoes and onion into small, bite-size pieces. Store them in separate
airtight containers.
2. Mince the garlic and place them in a separate container.
3. Shred the cheddar cheese. Pack them in a separate container.
At the Campground:
1. Add the oil to a large skillet and heat it on a stove (if you're camping with an RV)
or over the campfire (if you're tent camping).
2. Fry the potatoes until golden.
3. Add the onions and garlic and fry them until they start to change color.
4. Fry the sausage until they are brown, breaking it up as you cook it.
5. Add the eggs into the skillet, breaking the yolks and mixing them through the
entire pan. Cook until the eggs have set.
6. Add the shredded cheddar cheese. Cover the pan for a few minutes to allow the
cheese to melt.
2. Breakfast Burrito
This breakfast camping food is a great crowd pleaser. For vegetarians, simply omit
the sausage. If you're camping with kids, finely dice the veggies so that it's less
noticeable and they still get their daily dose of Vitamin C.
Serves 6
Preparation Time: 10 minutes at home, 5 minutes at the campground
Cooking Time: 20 minutes
Ingredients:
2 Tablespoons Cooking Oil
1/2 lb ground sausage
6 eggs
1 12-oz. jar of your favorite salsa
1 small onion
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 dozen 10-inch flour tortillas
Colby or any sharp cheddar cheese
Instructions:
At Home:
1. Dice the onion, green bell pepper, red bell pepper, and yellow bell pepper.
2. Shred the cheese.
3. Store each of these into separate airtight containers.
At the Campground:
1. Add the oil into a deep skillet and heat over a RV or camping stove or over the
campfire.
2. Fry the sausage until it starts to change color, breaking it up while cooking it.
3. Add the onion and bell pepper. Cook until the peppers are tender.
4. In a bowl, whip up the eggs and then pour this into the pan, stirring frequently
until it starts to set.
5. Add the cheese and half of the contents of the jar of salsa. Stir until the cheese is
melted. Set aside.
6. Heat the tortilla by putting these directly on the heat for 2 minutes each side.
7. To serve, add about 1/4 cup of the burrito filling into a tortilla and roll it up.
Spoon some of the leftover salsa on top or on the side.
3. Fried Biscuits
You don't need an oven for this Southern breakfast favorite.
Serves 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Ingredients:
1 Large can of biscuits
1/2 stick of butter or margarine
Instructions:
1. Add a teaspoon of butter in a pan, moving it around and allowing the butter to coat
the bottom of the pan.
2. Slice the biscuits in half and place them in the pan. Make sure that you don't
overcrowd the pan.
3. Cook over a low fire for about 5 minutes on each side.
4. Potato Scramble
This hearty breakfast camping meal gives a twist to the traditional Spanish omelet. It
can be enjoyed on its own, or served with biscuits or with your favorite bread.
Serves 4
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Ingredients:
2 small potatoes, diced
1 large onions, finely sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/3 cup grated cheddar cheese
8 eggs
Salt and Pepper
1 Tablespoon butter
Instructions:
1. Melt the butter in a large skillet, moving it around to spread it evenly.
2. Add the potatoes, bell pepper and onions to the pan and fry them until they are
almost done.
3. In a bowl, whip the eggs. Add this into the pan. Cover for a couple of minutes
until the eggs have started to set.
4. Add the grated cheddar cheese. Cover the pan for a few minutes just to give the
cheese time to melt.
5. Dutch Oven Muffins
This easy camping recipe takes you back to the days of the Wild West when cowboys
would use large cast-iron pots called dutch ovens to cook everything from stews to
bread.
Serves 4
Preparation Time: 10 minutes at home, 10 minutes in the campground
Cooking Time: 30 minutes
Ingredients:
2 cups all-purpose flour
1/2 cup granulated white sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 teaspoon pure vanilla extract
1 large egg
1/2 stick of butter
Instructions:
At Home:
1. Sift the flour to remove any lumps into a large bowl.
2. Add the white sugar, baking powder and salt.
3. Mix thoroughly and store this into an airtight container.
At the Campground:
1. Heat the dutch oven until it reaches to about 400 degrees Fahrenheit. Put a metal
grill inside so that there is a space between the bottom of the dutch oven and the
muffin pan once you put it into the oven.
2. In a small pot, melt the butter and then allow this to cool. Don't throw the
wrapping away.
3. Beat the egg in a large bowl.
4. Add the milk, vanilla extract and the cooled butter and mix together.
5. Add the flour mixture into the bowl. Mix lightly for no more than 10 seconds. The
batter should be lumpy.
6. Using the wrapping of the stick of butter, grease the muffin pan.
7. Pour the batter into the muffin pan until it's 3/4 full.
8. Gently put this into the dutch oven. Cover with a lid and allow it to bake for about
30 minutes.
9. To check if the muffins are done, insert a toothpick into the middle of the muffins.
The toothpick should come out clean.
10. Allow the muffins to cool on a rack or grill.
6. Guiness Cakes
The addition of the Guiness Stout gives these cakes a sourdough-like flavor and a
much lighter texture that you and your kids would love. Don't worry about the
alcohol content. It will cook away.
Serves 4
Preparation Time: 5 minutes
Cooking Time: 8 minutes
Ingredients:
1 packet of Just-Add-Water Pancake Mix
1 pint of Guiness Stoutd
Instructions:
1. Heat a pancake grill on an RV or camping stove or over a campfire.
2. Pour the pancake mix in a large bowl. Substitute the amount of water prescribed in
the instructions with the same amount of Guiness Stout.
3. Mix well and allow it to stand for a few minutes to allow the beer to work into the
batter.
4. Lightly grease the griddle with oil or butter. Pour a tablespoonful of the batter into
the griddle, giving a bit of space so that they won't stick to each other.
5. Flip the pancakes when bubbles start to appear on the edges of the mixture.
6. Serve with fruits or maple syrup.
7. Blueberry Maple Pancakes
Who doesn't like pancakes in the morning? This easy breakfast camping food recipe
is definitely going to be a sweet way to start the morning.
Serves 4
Preparation Time: 10 minutes at home, 10 minutes in the campground
Cooking Time: 30 minutes
Ingredients:
For the Blueberry Maple Sauce:
1 pint blueberries
1 pint maple syrup
For the Pancakes:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1 cup whole milk
1 large egg
2 Tablespoons melted butter
2 Tablespoons maple syrup
Cooking oil
Instructions:
At Home:
1. Sift the all-purpose flour into a bowl.
2. Add the baking powder, baking soda and salt.
3. Mix together and then store this into an airtight container.
At the Campground:
For the Sauce:
1. Pour the maple syrup and half of the blueberries into a pot. Heat this until it comes
to a boil.
2. Mash the blueberries in the syrup with the back of a spoon.
3. Stir the sauce for another minute and then set aside to cool.
For the Pancakes:
1. Heat the pancake griddle or a skillet.
2. In a bowl, beat the egg and then add the melted butter, maple syrup, milk, and the
other half of the blueberries together. Mix these gently to avoid the blueberries from
getting crushed.
3. Add the flour mixture into the bowl and mix thoroughly.
4. Pour 1/4 cup of the batter into the griddle or skillet. Cook until bubbles start to
form on the edges of the pancake.
5. Flip and cook the other side for about a minute or until it's golden brown.
6. Serve with the cooled blueberry syrup.
8. Southern Breakfast Soup
Get a bit of warmth with this thick soup that blends all of the Southern breakfast
staples into one really filling dish.
Serves 4
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Ingredients:
8 envelopes cheese-flavored Quaker Instant Grits
8 eggs
4 cups of water
1/2 lb. bacon, cut into bite-sized pieces
Salt and pepper to taste
Instructions:
1. Empty 2 packets of the instant grits into each bowl.
2. Pour the water into a pot and wait for it to boil.
3. In a pan, fry the bacon until they become golden and crispy.
4. Beat the eggs in a bowl and add this into the pan, stirring regularly until the eggs
have set.
5. Pour the hot water into each of the bowls and stir.
6. Top each of the bowls with the bacon and eggs.
9. Bread Pudding Muffins
Aside from being a really filling breakfast, this easy to make camping food can also
be a handy snack to take with you while enjoying your favorite outdoor activity.
Serves 6
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients:
1 lb. loaf of sourdough bread
1 cup whole milk
4 large eggs
1 4-ounce can diced green chilies
1 cup ham, diced
8 ounces cheddar cheese, grated
1 teaspoon salt
1 teaspoon ground black pepper
Instructions:
1. Pre-heat a dutch oven at 400 degrees Fahrenheit. Place a metal grill inside the
dutch oven so that there is a space between the bottom of the pan and the muffin
pans.
2. Cut the sourdough bread loaf into 1/2 inch cubes.
3. Beat the eggs in a large bowl. Add the milk, salt and pepper and stir together.
4. Add the sourdough bread loaf into the egg and milk mixture and allow this to soak
in the mixture for 10 minutes.
5. Add the remaining ingredients into the mixture.
6. Grease and flour the muffin pan. Fill the muffin pan with 3/4 of the mixture.
7. Place the muffin pan into the dutch oven. Cover with a lid and allow this to bake
for 30 minutes. Insert a toothpick into the middle of the muffin. The muffins are
ready when the toothpick comes out clean.
10. Mountain Man Breakfast
It may be named Mountain Man, but this hearty quiche-like breakfast camping food
is one that will be enjoyed by women and children alike.
Serves 4
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Ingredients:
1 cup bacon, cut into cubes
1 cup sage sausage
1 medium onion, diced
4 potatoes, grated
1 cup cheddar cheese, grated
1 dozen eggs
Cooking oil
Instructions:
1. Heat up the oil in a dutch oven. Fry the bacon and onions until the onions have
become clear.
2. Stir in the grated potato and cover for about 15-20 minutes.
3. Beat the eggs in a bowl and pour this evenly over the mixture. Cover for about 10-
15 minutes.
4. Sprinkle the cheese and cover until it's melted. Slice and serve.
Tuesday, May 22, 2012
Victorian Dollhouse & Accessories
Here is the beautiful Victorian Dollhouse I am getting to fix up! I love projects like this and my daughter is so excited since she love miniatures.
Next, we found this lovely set of wicker miniature patio furniture that will go nicely with the house.
Then, we hope to do one of the bedrooms like this....
I could go broke buying miniature items for dollhouses!!
Subscribe to:
Posts (Atom)