Homesteading Sisters

Snagglepuss

Snagglepuss is a term of endearment that I use to anyone that I love who has lost baby teeth...
Yesterday afternoon. I had two first time snagglepusses
By the end of the evening... these two (Carlie Jean and Eli) had lost TWO of their front two bottom teeth and Cameo lost one of her eye teeth.
:)
What a fun evening.

Dogs and Burgers Cupcakes info ~ recipe and picture

now this has to be the cutest cupcake I've ever seen with so much detail.. I wish I didn't have dial up..

If anyone makes these please let me know and post a picture.

No BBQ is complete without hot dogs and burgers. No grilling necessary!


Watch a step-by-step video demonstration of this recipe.

RECIPE INGREDIENTS:
	Hamburger Cupcakes
	2 vanilla wafer cookies
	1 Keebler Grasshopper cookie
	Yellow and red icing in tubes
	Green tinted coconut
	Slices of green gumdrop (optional)
	Orange juice or lemonade concentrate
	Sesame seeds
	1 baked cupcake
	White icing
	Multicolored nonpareils
	Hot Dog Cupcakes
	1 circus peanut
	1 caramel square
	Yellow icing in a tube
	Green tinted coconut
	Cut-up green gumdrop (optional)
	Orange juice or lemonade concentrate
	1 baked cupcake
	White icing

1. For Hamburger: To build the hamburger, start with an upside-down vanilla wafer. Add a dab of icing to attach the Grasshopper cookie, then a squirt of yellow icing, a squirt of red icing, a sprinkle of tinted coconut, and 2 thin slices of a green gumdrop for pickles (optional).

2. Top with the second vanilla wafer cookie, right side up (glue on with icing if needed). Rub the top "bun" with juice concentrate, then sprinkle with sesame seeds. Frost the cupcake with white icing, place the "burger" on top, and sprinkle on nonpareils.

3. For Hotdog: For the bun, cut a wedge in the circus peanut. If the caramel is soft, roll it into a hot dog shape. If it's hard, first soften it in your hand or in a microwave for a few seconds.

4. Caution: the caramel can get hot! Place the "hot dog" in the bun and squirt on a squiggly line of yellow icing.

5. Garnish with green gumdrop "relish," if you wish. Frost the cupcake with white icing, place the hot dog on top, and sprinkle on nonpareils.

Red, White, and Blue Delight ~ recipe and picture

Now this looks really good and very simple to make..

Packed with kid appeal, this culinary nod to Old Glory, from cookbook author and FamilyFun contributor Ken Haedrich, is made by layering strawberry sorbet and vanilla and blueberry-flavored ice cream in a loaf pan, chilling each layer until it's firm. Served with homemade blueberry sauce and fresh fruit, it's a sweet, summery ending to any Independence Day meal.

Got the link here:

Blessings Sister Brenda

http://jas.familyfun.go.com/recipefinder/display?id=52181&CMP=NLC-NL_Wkdr_0701_red_white_and_blue_delight

INGREDIENTS:
	For the blueberry sauce:
	1 pint fresh blueberries, rinsed
	1 tablespoon water
	1/2 cup sugar
	1 1/2 tablespoons lemon juice
	1 1/2 tablespoons cornstarch For the dessert:
	1 pint strawberry sorbet
	1 container (1 1/2 quarts) vanilla ice cream
	Fresh blueberries and strawberries for garnish

1. Combine the blueberries and the water in a medium-size saucepan. Partially cover the pan, then bring the mixture to a simmer over medium heat. Continue simmering the berries until they begin to break down, about 2 minutes. Stir in the sugar and cook the berries until they become soft, about 1 to 2 minutes more.

2. Stir together the lemon juice and cornstarch in a small bowl until evenly blended. Stir the mixture into the berries, then cook them at a low boil, stirring constantly, for 1 1/2 minutes. Remove the sauce from the heat and transfer it to a medium-size bowl. When the sauce is cooled, cover it and place it in the refrigerator to chill.

3. Line a 9- by 5-inch metal loaf pan with two sheets of crisscrossed plastic wrap, leaving a 3-inch overhang on all sides, then chill the pan in the freezer for 10 minutes.

4. Place the container of sorbet in the refrigerator for 30 minutes to soften, then spoon the sorbet into the pan and mold it, using a sheet of plastic wrap to smooth the top as needed. Cover it with foil and freeze it for 2 hours. The last 30 minutes, soften the vanilla ice cream in the refrigerator. Remove the pan from the freezer, add half the vanilla ice cream, mold it, cover it with foil, and freeze it and the remaining ice cream for 30 minutes. For the third layer, mix the remaining ice cream with 3/4 cup of the blueberry sauce, and add it to the pan. Freeze the dessert for one more hour.

5. Chill a platter in the refrigerator for 15 minutes. Right before serving, thin the remaining blueberry sauce with a spoonful of water or orange juice. Invert the dessert onto the platter, unwrap it, and garnish it with fresh berries. Use a sharp knife to slice the dessert, and serve it with the sauce. Serves 10.

Nutritional Information
Per serving (1 slice, 10 servings per recipe, with 2 tablespoons of blueberry sauce):
Calories 277
Total Fat 10 g (15% DV)
Saturated Fat 5 g (27% DV)
Cholesterol 54 mg (18% DV)
Sodium 58 mg (2% DV)
Total Carbohydrate 46 g (15% DV)
Fiber 0.9 g (4% DV)
Sugars 43 g
Protein 4 g (8% DV)

(Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.)

Popcorn Cones ~info ~recipe~picture

A movie night just isn't complete without popcorn. Single-serving paper cones and a popcorn seasonings bar allow viewers to customize their snacks.

To make your family movie night picture-perfect, check out our printables for a classic popcorn holder, tickets to the festivities, and a decorative wrap for your favorite drink.

Got the link here:

Blessings Sister Brenda

http://jas.familyfun.go.com/crafts?page=CraftDisplay&craftid=12201&CMP=NLC-NL_Wkdr_0701_popcorn_cones

CRAFT MATERIALS:
	Scrapbook paper
	Tape
	Scissors
	Popcorn
	Butter
	Jars with shaker lids
	Popcorn toppings:
	Paprika
	Garlic powder
	Onion powder
	Dried thume
	Chili powder
	Salt
	Sugar
	Cinnamon
	Dried parsley
	Grated Parmesan
	Dried oregano
	Dried basil
	Dried rosemary
Time needed: Under 1 Hour

1. To make one cone, roll a piece of 12-inch-square scrapbook paper into a cone and secure it with tape. Trim the top to make it flat. Bend the cone's tip up about an inch and tape it in place. For a lid, make a second cone using a piece of 11- or 10-inch paper; after sprinkling seasonings on the popcorn, fit the mouth of the smaller cone over the larger one and shake the popcorn to distribute the toppings.

2. TOPPINGS: For epic amounts of flavor, pop up a big batch of popcorn, toss it with a bit of melted butter, and put out a spread of jars with shaker lids containing these mixtures:

Cajun: Combine 1 teaspoon each of paprika, garlic powder, and onion powder; 1/2 teaspoon dried thyme, 1/4 teaspoon chili powder, and salt to taste.

Cinnamon and Sugar: Mix 2 tablespoons sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt.

Italian: Combine 1 teaspoon dried parsley and 2/3 cup grated Parmesan with 1/2 teaspoon each of dried oregano, dried basil, dried thyme, and dried rosemary. Add salt to taste.

Starlight-Spangled Napkin Rings~info and picture

This is such a cute idea..I'm going to make some of these up for this weekend..

You can make a patriotic place setting for each of your guests using this simple technique.

Got the link here:

Blessings Sister Brenda

http://jas.familyfun.go.com/crafts?page=CraftDisplay&craftid=12179&CMP=NLC-NL_Wkdr_0701_star_spangled_napkin_rings

CRAFT MATERIALS:
	Tape or glue
	White poster board or heavy paper
	Starlight mint candies
	Double-sided tape
	Blue napkins
Time needed: Under 1 Hour

1. Tape or glue a strip of white poster board or heavy paper (ours was 1 inch wide and about 7 inches long) into a ring.

2. Fix a row of Starlight mint candies (in their wrappers) to the ring with double-sided tape.

3. Stuff the ring with a blue napkin and one set of utensils.

A Farewell

Usually about this time, Mama, Jocelyn and I would have been doing a lot of work managing and getting everything ready to publish Growing In Grace Magazine and then publishing today. Not this month. So to you, my awesome friends and readers, I want you to know that we are no longer writing for or managing GGM and since there was a blurb in The July issue today about our absence, I wanted to let you, my amigas, that I can no longer endorse or link to GGM. If you have any concerns or questions, you can contact me through my contact form and I will be happy to answer you.

To find new articles by me, you can visit a ministry that has been on our hearts and in our family since 2007: Training Daughters, Teaching Wives. TDTW got pushed to the back burner since we were doing GGM and our various other sites, but we feel ADONAI leading us to now head it up by "Encouraging Mothers and daughters who are purposing to be Titus 2 women."
So here we go Onto New (Previous) Online Ventures, I would appreciate it if you could please pray for our family as we follow ADONAI's leading in our lives.
Thanks y'all! :D

©AmandaDixon2009

Vanilla Ice Cream

I recently made vanilla ice cream and it was delicious!!  I wanted to share my recipe with you.   You can now find all my ice cream recipes (eggless recipes and non dairy too) and ice cream making directions here:  http://www.thefamilyhomestead.com/makinghomemadeicecream.htm    If I have more recipes to post I will be adding them to that page.   

Vanilla Ice Cream

6 eggs
3 cups cane juice crystals
2 T vanilla (only the real stuff)
2 c. whole cream
Whole Goat Milk, as much as needed to fill ice cream maker container (whole cow milk will work too.. :)
1 T arrowroot powder (helps make the ice cream smooth.. but this is optional if you don’t have any) 

In a big mixer (like a Kitchen Aid or Bosch) mix together (with the wire whip) the eggs and cane juice crystals until light and lemony colored. Add vanilla and mix again. Add cream and arrowroot powder (if using). When all of this has mixed together completely pour it into your 1 gallon ice cream maker container. Add whole milk until you reach the "fill line" on your ice cream maker container.  Follow the instructions that came with your ice cream maker or click on the above link for general instructions.

dry toast

Basil Chicken Burgers with Pesto Mayonnaise ~recipe and picture

Now this looks and sounds good..Its late and all I can think about is food...lol

Ken Haedrich, cookbook author and FamilyFun contributor, came up with this extra juicy burger that's made with ground chicken -- often a leaner alternative to ground beef. Pesto, used both in the burgers and in the special sauce, adds a savory, garden-fresh flavor to his version of a cookout classic.

Got the link here:

http://jas.familyfun.go.com/recipefinder/display?id=52179&cmp=NLC-NL_Recipe_062909_basil

Blessings Sister Brenda

RECIPE INGREDIENTS:
	For the burgers:
	1 1/2 pounds ground chicken
	3/4 cup grated sharp Cheddar or 1/2 cup finely grated Parmesan
	1/2 teaspoon salt
	1/4 teaspoon ground pepper
	1/3 cup mayonnaise
	2 tablespoons pesto (store-bought or your favorite recipe)
	Oil for brushing the burgers
	6 burger rolls
	Lettuce
	Sliced tomatoes For the Pesto Mayonnaise:
	1/2 cup mayonnaise
	2 tablespoons pesto

1. Line a medium-size baking sheet with plastic wrap and set it aside. In a large mixing bowl, combine the ground chicken, cheese, salt, and pepper, gently tossing the mixture with your hands or a large fork, until evenly blended.

2. In a small bowl, mix the mayonnaise and pesto, then add it to the ground chicken mixture and combine until evenly blended. Shape the meat into six 1/2-inch-thick patties, placing each one on the lined baking sheet as you go. Cover the burgers with plastic wrap and refrigerate them for at least 30 minutes to firm them. (Note: The patties will be softer than traditional hamburgers.)

3. While the meat is chilling, prepare the grill and make the Pesto Mayonnaise (just combine the ingredients in a small bowl). Then brush one side of each of the burgers with a little oil and place them on the grill, oiled side down. Lightly brush oil on the other side of the burgers and cook them for 5 minutes on each side, turning once, or until the meat is no longer pink inside.

4. Serve the burgers on the rolls, dressed with the lettuce, tomatoes, and Pesto Mayonnaise. Makes 6 burgers.

Nutritional Information
Per serving (1 cheddar-based burger on a bun with 1 1/2 tablespoons of pesto mayonnaise):
Calories 572
Total Fat 41 g (62% DV)
Saturated Fat 9 g (47% DV)
Cholesterol 122 mg (41% DV)
Sodium 833 mg (35% DV)
Total Carbohydrate 23 g (8% DV)
Fiber 1 g (5% DV)
Sugars 3 g
Protein 28 g (55% DV)

(Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie neeeds.)

New Potato Salad `recipe

I'm always ready to try something new how about you? Doesn't this sound good..I just love tater salad..

Potato salad is a must for any picnic or barbecue. This easy recipe adds turkey bacon for a tasty twist on a classic summer dish.

Got the link here:

http://jas.familyfun.go.com/recipefinder/display?id=50240&cmp=NLC-NL_Recipe_062909_new

Blessings Sister Brenda

RECIPE INGREDIENTS:
	8 to 10 slices of turkey bacon
	5 lbs. new potatoes
	6 hard-boiled eggs
	4 stalks of celery
	5 or 6 radishes
	2 tbsp. white vinegar
	1 cup mayonnaise
	2 tbsp. prepared Dijon mustard
	3 scallions

1. In a frying pan, cook the turkey bacon strips until crisp and let drain on a paper towel. When cool, crumble the bacon into bits and store for later.

2. Scrub the new potatoes and place in a large pot. Cover with water and bring to a boil. Cook just until tender enough to pierce with a fork (about 20 minutes). Drain and immediately plunge the potatoes into cold water to prevent further cooking. When they are cool enough to handle, peel and cut the potatoes and put into a large bowl.

3. Chop the hard-boiled eggs and add to the potatoes. Wash and chop the celery. Scrub the radishes and slice very thin. Add the vegetables to the potatoes and eggs.

4. In a separate mixing bowl, whip the vinegar, mayonnaise and mustard together, and fold into the other ingredients until they are evenly coated. Keep the salad chilled until it's time to eat. Just before serving, sprinkle the crumbled turkey bacon on top and garnish with snipped scallions or radish rosettes. Serves 10 to 12.