Overnight Crockpot Oatmeal

One of my favorite breakfasts is overnight crockpot oatmeal. It is so easy to make and I love waking up knowing breakfast is already made and waiting for me. 

I love to add lots of different things depending on my mood that morning or what I have on hand. In the photo above I added walnuts, chia seeds, dried cranberries and maple syrup. In the summer it is fun to add fresh berries. The kids of course would prefer chocolate chips. 

Overnight Crockpot Oatmeal

2 cups water
2 cups milk (or 1 cup almond milk 1 cup milk)
2 tablespoons butter
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups steal cut oats (I only had quick oats for the oatmeal above. It was still wonderful)

Put everything in the crockpot and set on low. Let cook overnight. 

30 Minute Mozzaralla

I used to think that making cheese would be much to0 difficult and one that I would not likely tackle, but after finding this 30 minute mozzarella cheese recipe I knew I had to give it a try. Now I am hooked and am trying to find more cheese recipes to try. 

The first time I tried making this I will admit that it took way longer then 30 minutes. Basically because I was trying to figure out how everything worked and trying to make sure I didn't mess anything up. 

This time it took me almost exactly 30 minutes. I realized that I had not budgeted my time well when I started and that I was going to have to leave in about 30-40 minutes to pick my son up from preschool. Since I had already added the citric acid to the milk I was committed and couldn't stop or I would ruin the whole batch. 

30 Minutes Mozzarella Cheese

1 gallon milk
1 1/2 teaspoons citric acid mixed in 1/2 cup filtered water
1/4 teaspoon double strength rennet mixed in 1/4 cup filtered water
1 teaspoon salt 

To get started pour 1 gallon of milk into a large stainless steel pot. Do NOT use aluminum or your cheese will not likely form. 

Since we do not have any dairy goats yet (if I can't talk the hubby into it we may never have them) I went ahead and used some milk from the grocery store. I prefer to use full fat for cheese, but any kind will work. 

To make the cheese you will need to buy citric acid for cheese making and rennet. Without these 2 items you can not make cheese. I prefer to use vegetable rennet because knowing where regular rennet comes from bothers me even though I am not a vegetarian. Here is the best place to find citric acid and rennet. 

Add 1 1/2 teaspoons to 1/2 cup filtered water. Filtered water is very important. Most tap water has chlorine in it which reacts with the citric acid and may cause your cheese to fail. It would make me so sad to go to all the work of making my own cheese only to have it fail because I used tap water. 

After you have your citric acid and water mixed add it to the milk and stir well. 

Now turn your stove on to about medium heat and slowly heat the milk and citric acid to between 90 and 95 degrees. To check the temperature of my milk I went the cheap route and used my children's thermometer that had a surface temperature setting. Ideally I should be using a candy thermometer or meat thermometer. 

Once your milk is warm enough turn the heat off. 

Next stir 1/4 teaspoon of double strength rennet or 1/2 teaspoon regular rennet into 1/4 cup filtered water. 

Pour the rennet water mixture into the warmed milk through a slotted spoon if possible to help the rennet distribute more evenly. 

Stir the milk well to incorporate the rennet into the milk.

Cover and let sit with the heat turned off for 5 minutes. 

Once five minutes have passed your milk should have separated into curds and whey. Take a long knife and cut the curds in a grid pattern to help break them up. 

Turn the heat back onto medium and heat the curds and whey to 105 degrees. 

Once they reach 105 degrees turn the heat off again. 

Next take a slotted spoon and spoon the curds into a strainer to separate the curds and whey. 

Sorry this photo is upside down. I could not get it to flip for some reason, but it gets the point across. Push all the excess whey out of your curds. 

Next take the curds and warm them in either VERY hot 185 degree water or warm in the microwave for about a minute. I cheated and used my hot whey because I was short on time. Not the best idea because you want to rinse as much whey out of your cheese as you can to help it keep longer. 

Once your curds are very hot (you may want to wear rubber gloves for this part) you need to start stretching your cheese. When you try to stretch it if it breaks it is not hot enough. It should start to get shiny and stretch like taffy. Curds are stretchable when they are 135 degrees.

Keep stretching until all the cheese is stretchable. 

Mine could have been stretched more, but like I said I was in a hurry.

After you have finished stretching your cheese sprinkle about 1 teaspoon iodine free salt onto a counter and kneed it into the cheese. 

This is a very important step. If your cheese doesn't have salt in it it will not taste very good. It will still be edible, just a little flavorless. 

In the summer I plan to add fresh herbs and sun dried tomatoes to my mozzarella. I can't wait!!

You should have about 3/4 of a gallon of whey left when you are finished. Don't toss it! It can be used in any baking recipe that calls for milk. Our dogs and chickens also love it.

Cold and Flu Fighting Honey Lemon Ginger Tea

Last week my daughter was fighting a nasty cold with a fever and congestion. I made her this tea and forced it down her. Within 24-48 hours she was feeling much better. She said the tea was a bit spicy for her due to the ginger, but I made her at least drink a little bit of it. 

I also gave her several doses of Cold Calm. I can not say enough good things about Cold Calm. I LOVE it. Whenever someone in my home needs to kick a cold fast this is my go to. 

I decided to drink several cups of tea myself to prevent catching her cold. So far so good. 

Ginger and honey are both wonderful antivirals that will help support the body when it is trying to fight off a cold or the flu. Not to mention ginger is an anti-inflammatory which helps with swollen nasal passages and congestion.  

This is a super simple recipe. If you can boil water you can make this. 

Cold and Flu Ginger Tea 

1/4-1/2 inch fresh ginger shredded or chopped
1/2 fresh lemon juiced
1-2 teaspoons honey or to taste

Fill a small coffee cup with water to measure then pour the water into a small pan. Place the shredded ginger in the water and simmer about 5 minutes. 

Strain the water back into the coffee cup and add lemon juice and honey. 

Please make sure you do not give this tea to children younger then 1 year old due to the honey on it. I am not a doctor and can not claim any health benefits. I am just a mom sharing what has worked for us.


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What To Do When You Buy 40 Pounds of Pears

A couple of weeks ago I was getting ready to place our bi-weekly Bountiful Baskets order when I noticed thay had a great deal on red pears. I almost didn't buy them because I wasn't sure what I would do with all of them, but when you are getting 40 pounds for nearly $.50 a pound you buy then and figure out what to do with them later. 

Do you have any idea how many pears there are in a 40 pound box! A LOT!! Way more then I expected. 

I picked up the pears just before Christmas so I had to just set them in the garage for a couple of weeks before I had time to even consider working with them. I am so thankful for the cool weather. The fruit has slightly ripened, but held up really well in the cold garage.

I ended up giving away as many as I could to family over the holidays to help spread the savings, but you can only give away so many. 

Next I tried to get my kids as well as my daycare kiddos to eat as many as I could. I was shocked to see that the daycare kids were less them impressed with them. I have had several and they are some of the best fruit I have had in a long time. 

So after eating as many as we could and giving away as many as I could talk people into taking I decided last night that I was going to have to figure out some other things to make so my great deal didn't end up sitting out in the garage rotting. 

So I pulled a bunch out and started chopping. 

First off I decided to take the easy route and just pull out my dehydrator and dry as many as I could. I sliced them as thinly as I could and laid them out on trays then transferred them to the dehydrator. 

My plan is to finish this round and do another round later this week as I have time. I was able to get 4 full trays, although I had hoped to fill all of them. The pears were too thick to fit all of them in. 

I set my dehydrator on 135 degrees and let them dry overnight. This is what I found this morning. They were still a bit pliable, but they looked finished. 

I was able to fill several quart jars with the finished product. I was hoping these would last us a while, but once my children discovered them I knew I was going to need to make lots more. My 8 year old told me they were much better then apple chips and tasted like candy! Score 1 for mom!!

Since I was on a roll last night and already had a messy kitchen I decided to go ahead and tackle some homemade orange, cinnamon pear sauce. 

I originally planned to can what I made, but was way too tired once I finished to mess with it. I ended up getting almost 4 quarts. I figured that with all the kids that come through my home I will have no trouble getting it used up before it goes bad. 

The plan is to make some more for the hubby that is sugar free and can it since he requested it. 

To start with I peeled and cored as many as I could get to fit in my vitamix. 

      

And then added a splash of orange juice. 

I filled my vitamix with orange juice and pears several times and pureed enough fruit until I had enough to fill a large pot. 

I then added a couple of teaspoons of cinnamon and about a cup of raw sugar. After adding everything to the pot I let it simmer for about 20 minutes to let the liquid cook out a bit to thicken it up. 

Here are some other ideas I have for using up the rest of the pears...

Pear Cobbler
Canned Pears
Pear Bread
Pear Butter or Jelly


I would love to hear from you if anyone has any other ideas for me to use these up. 

Delicious Summertime Watermelon Slush!

Watermelon slushies are some of my families favorite summertime treats. I am one of those really weird people who really don't care for watermelon, or any melon for that matter. I know it's not normal to dislike melon, but I LOVE these slushes. They are so nice on a hot summer day. Not to mention they are really quick and easy to make. 

Watermelon Slushes

2 large handfuls of ice

2 -3 cups watermelon

2 tablespoons lemon or lime juice

2 tablespoon sugar (or more to taste)

Throw everything in the blender and blend until smooth. Thats it! Now you have a cold summertime treat that your kids will love. Even better no food dyes.

From Garden To Table: Garden Pasta Salad

I thought I would do a little followup on a picture I posted to my facebook page last night that was very popular.

I often see pictures of gorgeous produce that people pick from their gardens and wonder what they are planning to make with it. I love recipes and can always use some fresh ideas. 

Last night I was too hot and tired to bother cooking what I had on the menu plan. I decided to opt for a quick pasta salad. That way all I had to cook was the pasta and chop a few veggies. That seemed doable. 

After cooking the pasta I took a cucumber, sweet basil, purple basil and some green onions from this basket and turned them into dinner. I only wish the tomatoes had been ripe. They would have been so good in this.

It was so simple and only took a couple of minutes. I also decided to make some smoothies with some frozen fruit I had to help cool everyone off. Shh don't tell the kids I snuck some cucumber into their smoothies. They never said a word.

Garden Pasta Salad

1/2 box cooked pasta

1 chopped and peeled cucumber

1 handful sweet basil

1 handful purple basil

3 chopped green onions

Fresh shredded asiago cheese (Parmesan would also work)

2 tablespoon olive oil

salt and pepper to taste

pinch crushed red pepper

1 clove garlic

Basically you can toss any fresh, raw veggies you might have and any spices that you like. Be creative.

If I can stand the heat in the kitchen today I think I will make some bread for the kiddos with the extra zucchini. 

Cucumber Chips

It's cucumber season around here. In the past I have always made pickles with what we did not eat fresh. This year I decided to try something different. I did some research to see if there was another way to preserve them without canning. 

It turns out you can dry them and make chips or dry them to save for soups in winter. I decided to give chips a try. 

This method was really quick and had some tasty results. 

Start by gathering all your cucumbers and give them a good rinse to get the dirt off. 

Next, slice all the cucumbers as evenly as possible. 

 Lay them in a single layer on the tray of your dehydrator. I personally have an excalibur dehydrator which I LOVE. I use it for so many things. It is totally worth the investment.

I decided to use some of my ranch dip mix to sprinkle on top for some flavor. (Recipe at the end of this post.)

After each cucumber was sliced and seasoned they went into the dehydrator to "cook".

I followed my dehydrators recommendation of drying at a temperature of 125 degrees. Temps may vary depending on what kind of  machine you use. I may have to try this in a solar dehydrator sometime.

Allow the cucumbers to dry until they are crispy. Mine took overnight. I was pleasantly surprised at how these turned out. To be honest I wasn't expecting to like them. 

Ranch Dip Mix

5 Tablespoons dried minced onions

7 teaspoon parsley flakes

4 teaspoon salt

1 teaspoon garlic powder

To make ranch dip mix 2 tablespoons mix with 2 cups sour cream.

This recipe if from Heavenly Homemakers. Check our Laura's. She has so many yummy recipes. 

Homemade Vanilla, Cinnamon And Mint Extract

I started making my own vanilla years ago and have never looked back. It is so much cheaper then the store bought kind as well as better quality.

If you start your own extracts now they should be ready in time to give as gifts for Christmas.

This summer at our new house we have an abundance of mint growing so I decided to venture out and try making mint extract as well.

Then I figured as long as I was at it I might as well try cinnamon extract since I already had all the ingredients.

Making extract is seriously so easy. Anyone can make these.

The processes is the same for all three

Vanilla Extract:

You will need 7 vanilla beans and one cup of vodka. The cheaper the better. There is not need to spend extra money on quality vodka. I always feel strange when I go into the liquor store to buy vodka since I don't drink it and I usually buy 2 of the large bottles of the cheap stuff. I wonder what they must think of me. Especially when I get back into my minivan.

I usually cut open each bean and scrape out the insides. I add all the beans and the insides to an 8 oz mason jar (sometimes I double it.)

Next add the vodka and place a lid on it.

Give the jar a good shake and then put it in a cabinet and let it sit for 3-6 months. Give it a good shake every now and then.

Cinnamon Extract:

For the cinnamon extract I took 3 cinnamon sticks and added 1 cup of vodka.

Place a lid on it and store for 3-6 months.

Mint Extract:

Fill a mason jar about half way with fresh mint leaves. If you don't have any in your garden you can buy them in the produce department of the grocery store.

Finish filling the jar with vodka and let sit for 3-6 months.

There you have it. Three super easy ways to save yourself money in the kitchen.


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Homemade Bread

There is nothing like the smell of fresh baked bread to make a house feel like a home. It always brings back memories of childhood and my mom baking bread for us. 

Last week we were out of bread and I really didn't feel like running to the store to get some so I decided to make a couple loaves. Even with the heat outside I am glad I decided to do it. My family loved it. 

I didn't get step by step pictures, but I thought I would share my recipe with you anyway. 

Two loaves of bread ready to be put in the oven. 

Homemade Wheat Bread

2 packages of yeast (or 4 1/2 teaspoons)

1 cup warm water

1 cup warm milk

1/2 cup butter

1/2 cup sugar

2 eggs

2 teaspoons salt

6 cups flour

Mix water and yeast in a bowl with 1 teaspoon sugar and set aside.

Combine dry ingredients in a large bowl and set aside.

In a small sauce pan warm the milk and butter just until the butter is melted. Do not overheat or it will be too hot and the yeast will not activate.

Add the eggs to the bowl of dry ingredients. Then add the milk and butter mixture. Last add the yeast and water mixture.

Combine all ingredients until a dough forms.

Knead the dough until it is smooth and elastic. This is where my kitchen aid mixer comes in handy. I attach the dough hook and let it do it's magic.

Once you finish kneading the dough place it in a large bowl and cover with a towel.

Place the bowl in a warm place and let the dough raise for 1 hour.

Outside on a sunny day is a great place. If it happens to be cold when you are baking in the oven is also a good place. I turn the oven on low and let it heat then turn it off. Place a small bowl of water next to the dough in the oven and it creates an amazing environment for letting dough raise.

After the dough has set for an hour punch it down and knead it again.

Form the dough into 2 loaves and place in 2 well greased bread pans. This recipe also makes wonderful rolls.

Allow the bread to raise for another 30 minutes.

After letting the dough raise for a second time it is ready to cook.

Bake bread at 350 degrees for 30 minutes or until it is golden brown.

Enjoy!

This picture has nothing to do with this post, I just liked it and thought I would share it with you. 

Homemade Tortillas

Fresh bean and cheese quesadillas with homemade tortillas

There is nothing like a fresh, homemade tortillas straight from the skillet. Once you have had a homemade tortilla the store bought ones will never taste the same. You would think that making your own tortillas would be time consuming, but they are surprisingly easy. I made some earlier this week and I think start to finish it was about 30 minutes...and that included the 10 minutes of rest time the dough needs.

This recipe is seriously easy. In a large mixing bowl combine 3 cups flour, 1/4 teaspoon baking powder, 1 teaspoon salt, 1 cup hot water (not boiling), and 1/4 cup oil. 

Mix everything with your hands until you can form the dough into a ball. 

Now set the dough aside and let it rest for 10 minutes. This step is very important. If you skip it the tortillas do not roll out as easy.

 After the dough as set for 10 minutes break it into 8 pieces. The easiest way to do this is to break it in half then in half again and then one more time. You should have 8 semi equal size balls.

Next roll each ball out onto a floured surface. The thinner the better. If you like a chewier tortilla you can leave them a little thicker. They will also cook faster if they are thinner. 

Place each rolled tortilla into a skillet that has been heated to medium heat.  You do NOT need to add any oil to the skillet. A dry skillet works best. Allow it to cook 2-3 minutes then flip. 

 Let the tortilla cook another 2-3 minutes on the second side. It may bubble slightly. If this happens just use a spatula to break the air bubbles.

Remove each tortillas after it has finished cooking and move to a plate. Keep the cooked tortillas covered until ready to serve. They will keep for a couple of days. They will not last nearly as long as store bought tortillas because they do not have any of the nasty preservatives. 

Some people tell me they love to use a tortilla press when they make theirs, but since I have never had one I have always just rolled them out. I am sure you could get a more uniform size with a press though. It might even make things a bit faster. 

Homemade Tortillas

• 3 cups wheat flour
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1 cup hot water
• 1/4 cup oil 

1. Combine all ingredients in a bowl
2. Mix until a ball of dough forms
3. Let the dough sit covered for 10 minutes
4. Break the dough into 8-16 balls
5. Roll each ball out and place in a skillet
6. Cook each side of tortilla 2-3 minutes
7. Keep cooked tortillas covered until you serve them

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